Teknik pencitraan ultrasonografi dan tomografi impedansi listrik pada potongan komersial daging sapi
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Prediksi kualitas karkas dapat dilakukan dengan ultrasonografi (USG), tetapi umumnya dilakukan secara langsung setelah ternak disembelih di rumah pemotongan hewan. Pendekatan lain dengan teknologi tomografi impedansi listrik (TIL) secara non-invasif untuk prediksi kualitas karkas sebelum ternak dipotong perlu dikembangkan. Penelitian ini membandingkan teknik pencitraan USG dengan TIL pada potongan komersial daging sapi jenis rendang, has luar dan mata rusuk. Pencitraan USG mode kontras dan TIL menggunakan 4 elektroda dengan konfigurasi Wenner. Hasil pencitraan sonografi menampilkan kadar lemak dalam otot sebagai pola dengan ekogenitas lebih hiperekhoik dibandingkan jaringan otot. Resistivitas daging rendang menunjukkan nilai paling tinggi jika dibandingkan dengan daging has luar dan mata rusuk. Daging mata rusuk menampilkan sifat resistivitas paling rendah dari ketiga jenis daging lainnya.
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