MODERN METHOD FOR CARCASS AND MEAT QUALITY ASSESSMENT USING SOFTWARE IMAGEJ
The method of computer processing of the results of post-slaughter evaluation of carcass and meat quality is presented. In order to determine the ribeye area and the moisture ring area in assessment of moisture binding capacity by press-method, the methodology with use of non-commercial software was developed. The method was tested on 300 carcasses of young bulls of holsteinized Black-and-White breed. Use of this methodology for quantitative and qualitative assessment of muscle tissue makes it possible to quickly and reliably carry out experimental data processing, which ultimately accelerates and up-grades the level of carcass and meat examination.