Optimization of a quantitative method for muscle histology assessment

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F13%3A43872391" target="_blank" >RIV/62157124:16270/13:43872391 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1111/jmi.12016" target="_blank" >http://dx.doi.org/10.1111/jmi.12016</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/jmi.12016" target="_blank" >10.1111/jmi.12016</a>

Result language
angličtina
Original language name
Optimization of a quantitative method for muscle histology assessment
Original language description
Opticalmicroscopy offers the simplest way to obtainmagnified images of biological tissues. The assessment of the muscle destructuration level can be performed by a method called Meat Destruction Indicator (MDI), which combines optical microscopy and image analysis. MDI can be used for evaluation of food quality and for considering mechanically separated meat (meat raw material with an MDI value above 58.1% contained muscle fibres sufficiently destructured). This paper is particularly focused on themetrological optimization of a quantitative image analysis method around the example of MDI measurement by microscopy, especially on the digital acquisition calibration focusing and analysis workflow. Ten different samples (45 sections) were examined with variable settings of microscope and camera to define the optimal configuration. The testswere performed with different observers to define rules and criteria for results validation. Based on the obtained results, we suggest choosing objectiv
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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