@article{oai:obihiro.repo.nii.ac.jp:00000138,
 author = {Kuchida, Keigo and 口田, 圭吾 and Tsuruta, Shogo and Van, Vleck  L. D. and Suzuki, Mitsuyoshi and Miyoshi, Shunzo},
 issue = {3},
 journal = {Animal Science Journal},
 month = {May},
 note = {application/pdf, Factors affecting the difference between the Beef Marbling Standard (BMS) number assigned by examiners (BMSSUB) and the BMS number estimated from marbling percentage by image analysis (BMSFAT) were investigated. Pictures of ribeye area of 106 Japanese Black steers with BMSSUB were used. Marbling percentage in ribeye area，means and standard deviations of the area and of the form score for marbling particles classified into 5 levels (over 0.01，0.05，0.1，0.5，and 1.0 cm2)，and standard deviations of marbling percentages in small areas which were obtained by dividing the ribeye into 4，9，25， and 100 partitions were calculated by image analysis. Multiple regression equations with the difference between BMSSUB and BMSFAT as the dependent variable were obtained by a stepwise method starting with 25 independent covariates for image analysis traits and ribeye area. The final number of independent covariates used in the equation was limited to three. The range of the difference between BMSFAT and BMSSUB was from -3 to +4 and the percentage of the differences within 士1 was 67.0%，while the range of the difference between BMSSUB and the BMS  number which was calculated from a multiple regression equation was from -2 to +2 and percentage of the differences within 士1 was 91.5%. These results show that the accuracy of prediction for BMS number has improved by using not only the ratio of fat area but also other image analysis traits.},
 pages = {107--112},
 title = {Prediction method of beef marbling standard number using parameters obtained from image analysis for beef ribeye},
 volume = {70},
 year = {1999}
}