Report Detail Page
Electrical conductivity instrument for beef carcass fat thickness measurment
Preliminary experiments during 1971 with electrical conductivity probes showed that it was possible to estimate fat thickness on hot beef carcasses in about 70% of cases to within ±. 3mm and on chilled carcasses in about 70% of cases to. within ± . 2mm. This early work indicated that factors such as the position of the electrode relative to the tip of the probe, the number of electrodes and their disposition along the stem of the probe, and the speed of probe traverse were of importance in obtaining accurate and consistent results.
Research & Outcomes
These factors were taken into consideration when an improved fat thickness instrument was required for a carcass classifi¢ation project under the direction of the Australian Meat Research Committee. Design and construction of the instrument commenced in April1972 and the proving tests reported in this project were carried out in early June 1972. The instrument was supplied on loan to the Australian Meat Board on the 19th June, 1972.
This page was last updated on 26/11/2014
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