High-tech imaging may have a huge impact in many areas of the pork industry. This includes assessing carcass and meat quality along with providing information on live animals. The current method for assessing pork quality is very subjective and is based on colour and water holding capacity. Hyperspectral imaging is an objective way of measuring pork quality that is non-invasive and reliable. It can successfully grade pork based on the National Pork Producers Council standards. Gauging marbling levels currently involves comparing a pork sample to a chart, so this subjectivity would also be removed. Since it is a non-invasive technique, loins would no longer be degraded to measure marbling so they can be sold for full value. Profits can be maximized by accurately measuring marbling levels so that products can go to the best market. 3-D technology can also help measure carcass quality accurately and quickly. Measuring carcass composition in Canada involves looking at the amount of fat and lean on the carcass. It should focus on where the fat and lean are located since this is linked to value. 3-D imaging can measure the distribution of these factors and it is also more efficient at assessing carcasses since it can guide how to cut a carcass to maximize revenue. High genetic value can also be determined and nutritionists can use this information to create diets focused on improving carcass quality. Infrared radiation can be used to form images that measure heat loss in animals. This can be used for early disease detection, allowing earlier treatment and quarantining from pen-mates. Group shots can be taken to access this information and other uses are apparent as well. Feed efficiency of the animals can be measured, making genetic selection much easier and cheaper and custom feeding can be accomplished.
Science Eyes Success with High-Tech Imagery (full article)
