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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
05/02/2026 |
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Data da última atualização: |
12/02/2026 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SOUZA, M. R. de; RAMOS, L. C.; SILVA, R. de O. S.; SANTOS, E. M. dos; SANTOS, E. da S.; SILVA, E. O. da; SILVA, J. A. de O.; ROCHA, D. R. da; HOPKINS, D. L.; CHIZZOTTI, M. L.; RODRIGUES, R. T. de S. |
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Afiliação: |
MATHEUS RODRIGUES DE SOUZA, UNIVASF/CPATSA; LUANA CANDELARIA RAMOS, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; RODRIGO DE OLIVEIRA SILVA, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; EZEQUIAS MARTINS DOS SANTOS, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; EDUARDO DA SILVA SANTOS, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; ELVES OLIVEIRA DA SILVA, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; JOSE ALDEMY DE OLIVEIRA SILVA, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; DAVID RAMOS DA ROCHA, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; DAVID L. HOPKINS, AUSTRALIA; MARIO LUIZ CHIZZOTTI, UNIVERSIDADE FEDERAL DE VIÇOSA; RAFAEL TORRES DE SOUZA RODRIGUES, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO. |
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Título: |
Thermographic images for predicting the weight of lamb cuts. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Animal Production Science, v.65, n.18, AN25213, 2025. |
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DOI: |
https://doi.org/10.1071/AN25213 |
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Idioma: |
Inglês |
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Conteúdo: |
BSTRACT Context. Accurate prediction of carcass cut weights is essential to ensure standardization and add value to lamb production. Traditional methods of carcass evaluation are often subjective, timeconsuming and prone to errors. Aims. This study aimed to develop predictive models for the weights of lamb primal cuts using morphometric measurements obtained from surface thermographic imaging (STI) combined with hot carcass weight (HCW). Methods. Seventy-two lamb carcasses (8-month-old males) were evaluated. STI images were captured from each carcass and analyzed using ImageJ software to extract morphometric measurements: external carcass length, thoracic depth, leg length and leg width. Carcasses were fully deboned to obtain the weights of the shoulder, flank steak, 13-rib rack, rump cap and topside. Multiple linear regression models were developed using STI variables and HCW. Model performance was assessed through leave-one-out cross-validation with R2 , mean absolute error (MAE), root mean square error of cross-validation (RMSECV), mean squared error (MSE), bias and slope. Key results. The topside weight model showed the highest accuracy (adjusted R2 = 0.81; MAE = 0.15; RMSECV = 0.195; MSE = 0.038; bias = 0.000; slope = 0.809) using HCW, thoracic depth, external carcass length, and leg width. The shoulder and 13-rib rack weight models (adjusted R2 = 0.69; MAE = 0.120; RMSECV = 0.188; MSE = 0.035; bias = −0.000; slope = 0.678; and adjusted R2 = 0.41; MAE = 0.071; RMSECV = 0.146; MSE = 0.019; bias = −0.000; slope = 0.411, respectively) were predicted using HCW alone. The flank steak and rump cap weight models (adjusted R2 = 0.58; MAE = 0.073; RMSECV = 0.116; MSE = 0.013; bias = −0.000; slope = 0.56; and adjusted R2 = 0.60; MAE = 0.063; RMSECV = 0.086; MSE = 0.007; bias = −0.000; slope = 0.583, respectively) included HCW and leg length. Conclusions. Lamb cut weights can be predicted accurately and efficiently using STI-derived morphometric measurements combined with HCW. Implications. These findings have significant implications for the meat industry by providing an objective and accurate tool to improve carcass classification, enable fair payment systems and support decision-making in meat processing operations. MenosBSTRACT Context. Accurate prediction of carcass cut weights is essential to ensure standardization and add value to lamb production. Traditional methods of carcass evaluation are often subjective, timeconsuming and prone to errors. Aims. This study aimed to develop predictive models for the weights of lamb primal cuts using morphometric measurements obtained from surface thermographic imaging (STI) combined with hot carcass weight (HCW). Methods. Seventy-two lamb carcasses (8-month-old males) were evaluated. STI images were captured from each carcass and analyzed using ImageJ software to extract morphometric measurements: external carcass length, thoracic depth, leg length and leg width. Carcasses were fully deboned to obtain the weights of the shoulder, flank steak, 13-rib rack, rump cap and topside. Multiple linear regression models were developed using STI variables and HCW. Model performance was assessed through leave-one-out cross-validation with R2 , mean absolute error (MAE), root mean square error of cross-validation (RMSECV), mean squared error (MSE), bias and slope. Key results. The topside weight model showed the highest accuracy (adjusted R2 = 0.81; MAE = 0.15; RMSECV = 0.195; MSE = 0.038; bias = 0.000; slope = 0.809) using HCW, thoracic depth, external carcass length, and leg width. The shoulder and 13-rib rack weight models (adjusted R2 = 0.69; MAE = 0.120; RMSECV = 0.188; MSE = 0.035; bias = −0.000; slope = 0.678; and adjusted R2 = 0.41; MAE = 0.071; RMSECV = ... Mostrar Tudo |
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Palavras-Chave: |
Analise de imagem; Corte primário; Pecuária de precisão; Técnica não invasiva. |
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Thesagro: |
Caprino; Caprinocultura; Carcaça; Carne; Cordeiro; Corte; Indústria Pecuária; Produção de Carne. |
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Thesaurus Nal: |
Carcass evaluation; Image analysis; Lamb meat; Lambs; Livestock and meat industry; Mathematical models; Meat cuts. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 03594naa a2200481 a 4500
001 2184170
005 2026-02-12
008 2025 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1071/AN25213$2DOI
100 1 $aSOUZA, M. R. de
245 $aThermographic images for predicting the weight of lamb cuts.$h[electronic resource]
260 $c2025
520 $aBSTRACT Context. Accurate prediction of carcass cut weights is essential to ensure standardization and add value to lamb production. Traditional methods of carcass evaluation are often subjective, timeconsuming and prone to errors. Aims. This study aimed to develop predictive models for the weights of lamb primal cuts using morphometric measurements obtained from surface thermographic imaging (STI) combined with hot carcass weight (HCW). Methods. Seventy-two lamb carcasses (8-month-old males) were evaluated. STI images were captured from each carcass and analyzed using ImageJ software to extract morphometric measurements: external carcass length, thoracic depth, leg length and leg width. Carcasses were fully deboned to obtain the weights of the shoulder, flank steak, 13-rib rack, rump cap and topside. Multiple linear regression models were developed using STI variables and HCW. Model performance was assessed through leave-one-out cross-validation with R2 , mean absolute error (MAE), root mean square error of cross-validation (RMSECV), mean squared error (MSE), bias and slope. Key results. The topside weight model showed the highest accuracy (adjusted R2 = 0.81; MAE = 0.15; RMSECV = 0.195; MSE = 0.038; bias = 0.000; slope = 0.809) using HCW, thoracic depth, external carcass length, and leg width. The shoulder and 13-rib rack weight models (adjusted R2 = 0.69; MAE = 0.120; RMSECV = 0.188; MSE = 0.035; bias = −0.000; slope = 0.678; and adjusted R2 = 0.41; MAE = 0.071; RMSECV = 0.146; MSE = 0.019; bias = −0.000; slope = 0.411, respectively) were predicted using HCW alone. The flank steak and rump cap weight models (adjusted R2 = 0.58; MAE = 0.073; RMSECV = 0.116; MSE = 0.013; bias = −0.000; slope = 0.56; and adjusted R2 = 0.60; MAE = 0.063; RMSECV = 0.086; MSE = 0.007; bias = −0.000; slope = 0.583, respectively) included HCW and leg length. Conclusions. Lamb cut weights can be predicted accurately and efficiently using STI-derived morphometric measurements combined with HCW. Implications. These findings have significant implications for the meat industry by providing an objective and accurate tool to improve carcass classification, enable fair payment systems and support decision-making in meat processing operations.
650 $aCarcass evaluation
650 $aImage analysis
650 $aLamb meat
650 $aLambs
650 $aLivestock and meat industry
650 $aMathematical models
650 $aMeat cuts
650 $aCaprino
650 $aCaprinocultura
650 $aCarcaça
650 $aCarne
650 $aCordeiro
650 $aCorte
650 $aIndústria Pecuária
650 $aProdução de Carne
653 $aAnalise de imagem
653 $aCorte primário
653 $aPecuária de precisão
653 $aTécnica não invasiva
700 1 $aRAMOS, L. C.
700 1 $aSILVA, R. de O. S.
700 1 $aSANTOS, E. M. dos
700 1 $aSANTOS, E. da S.
700 1 $aSILVA, E. O. da
700 1 $aSILVA, J. A. de O.
700 1 $aROCHA, D. R. da
700 1 $aHOPKINS, D. L.
700 1 $aCHIZZOTTI, M. L.
700 1 $aRODRIGUES, R. T. de S.
773 $tAnimal Production Science$gv.65, n.18, AN25213, 2025.
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Embrapa Semiárido (CPATSA) |
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| 1. |  | NUNES, E.; FRIHLING, B.; BARROS, E.; OLIVEIRA, C. de; VERBISCK, N. V.; FLORES, T.; FREITAS JUNIOR, A. de; FRANCO, O.; MACEDO, M. de; MIGLIOLO, L.; LUNA, K. Antibiofilm Activity of Acidic Phospholipase Isoform Isolated from Bothrops erythromelas Snake Venom. Toxins, 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
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