Online meat quality and compositional assessment techniques

The meat industry is constantly seeking novel in vivo and ex vitro meat evaluation techniques for rapid, real-time assessment of livestock, carcasses and meat products to assure meat quality. With the advancement in sensor technology and computational power, it is possible for online determination of meat quality traits both in vivo and in vitro. This chapter explains various meat evaluation techniques with particular emphasis on non-invasive methods that provide spatial information such as ultrasound, X-ray computed tomography (CT) and nuclear magnetic resonance (NMR)/magnetic resonance imaging (MRI). It also explains methods available for both the prediction of body and carcass composition. X-ray-based technologies are well recognised as a useful sensing technology for detection, monitoring and diagnosis in medical applications. Total body electrical conductivity (TOBEC) is a non-invasive and rapid technique for determination of body composition. The chapter outlines the feasibility, cost, speed, precision and current adoption by the meat industry of such technologies.