Silva, S.R.Cadavez, Vasco2018-01-252018-02-022018-01-252018-02-022012Silva, S. R.; Cadavez, V. P. (2012). Real-time ultrasound (RTU) imaging methods for quality control of meats. In Computer Vision Technology in the Food and Beverage Industries. p. 277-329. ISBN 97808570903629780857090362http://hdl.handle.net/10198/15420In this chapter the use of real-time ultrasonography to predict in vivo carcass composition and meat traits will be reviewed. The chapter begins by discussing background and principles of ultrasound. Then aspects affecting the suitability of realtime ultrasonography and image analysis for predicting carcass composition and meat traits of meat producing species and fish will be presented. This chapter also provides an overview of the present and future trends in the application of real-time ultrasonography in the meat industry. © 2012 Woodhead Publishing Limited All rights reserved.engCarcassImage analysisMeat qualityUltrasoundbook part10.1533/9780857095770.3.277