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| Fontes-Pereira,A.; Matusin,D.P.; Rosa,P.; Schanaider,A.; von Krüger,M.A.; Pereira,W.C.A.. |
| A simple experimental protocol applying a quantitative ultrasound (QUS) pulse-echo technique was used to measure the acoustic parameters of healthy femoral diaphyses of Wistar rats in vivo. Five quantitative parameters [apparent integrated backscatter (AIB), frequency slope of apparent backscatter (FSAB), time slope of apparent backscatter (TSAB), integrated reflection coefficient (IRC), and frequency slope of integrated reflection (FSIR)] were calculated using the echoes from cortical and trabecular bone in the femurs of 14 Wistar rats. Signal acquisition was performed three times in each rat, with the ultrasound signal acquired along the femur's central region from three positions 1 mm apart from each other. The parameters estimated for the three... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bone; Tissue characterization; Quantitative ultrasound; Clinical research protocols; Animal model. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2014000500403 |
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| Mello,Renius; Vaz,Fabiano Nunes; Pacheco,Paulo Santana; Pascoal,Leonir Luiz; Prestes,Rosa Cristina; Costa,Patrícia Barcellos; Kipper,Djenifer Kirch. |
| Intramuscular fat (IMF) influences important quality characteristics of meat, such as flavor, juiciness, palatability, odor and tenderness. Thus, the objective of this study was to apply the following image processing techniques to quantify the IMF in beef: palette; sampling, interval of coordinates; black and white threshold; and discriminant function of colors. Thirty-five samples of beef, with a wide range of IMF, were used. Color images were taken of the meat samples from different muscles, with variability in the IMF content. The IMF of a thin cross-section meat was determined by chemical lipid extraction and was predicted by image analysis. The chemical method was compared with the image analysis. The segmentation procedures were validated by the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tissue characterization; Meat industry; Marbling; Image processing; Meat quality.. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015001001865 |
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