Effect of temperature and anatomical localisation of porcine carcass measurement points on results of evaluation of backfat and Longissimus dorsi muscle thickness by means of ultrasound and optical-needle devices

Effect of temperature and anatomical localisation of porcine carcass measurement points on results of evaluation of backfat and Longissimus dorsi muscle thickness by means of ultrasound and optical-needle devices
K. Borzuta and A. Borys