METHOD AND APPARATUS FOR USING IMAGE ANALYSIS TO DETERMINE MEAT AND CARCASS CHARACTERISTICS

In a process and apparatus for determining grading parameters of a carcass, the outline of an image of the carcass is traced and reference points representing anatomical features of the carcass are identified. Second reference points being located at pre-determined positions relative to the first reference points are then identified. The carcass image is divided into a plurality of sections, the boundaries of each section being determined as a function of the position of the first and second reference points, and the area of each section is determined. A grading parameter predictive equation is determined wherein the grading parameter is included as a dependent variable, and at least one area of a carcass image section is included as an independent variable. Solving the predictive equation provides a value for the grading parameter of the carcass. Other measurements which can be obtained from the carcass image and used as independent variables in predictive equations include distances from dorsal and ventral regions of the carcass image outline to a carcass mid-line, carcass widths, angular measurements between reference points, and measurements of curvature of the carcass image outline. Improved rib eye tracing techniques permit accurate measurement of rib eye parameters. The measured rib eye parameters may be used to determine a quality grade for the carcass or as independent variables in a carcass grading parameter predictive equation, alone, or in conjunction with measurements taken from the carcass image.