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MAPPING BODY SURFACE TEMPERATURE OF LIMOUSIN CATTLE BY INFRARED THERMAL CAMERA
Last modified: 2020-12-15
Abstract
Slaughterhouse (abbatoir) is critical point in food safety chain. Ante mortem
Infrared thermography is an alternative non-invasive method that has been studied as a tool for identifying various physiological and pathological processes related to changes in body temperature. The objective of this study was to study the body surface temperature of limousin cattle after land transportation in thermoneutral environment at Bojonegoro slaughterhouse in order to determine the body surface temperature pattern. Eleven Limousin cattles were used to analyze the surface thermography pattern. Body surface temperature was measured using images taken with infrared temperature in different anatomical regions of body, comprising head, thorax, abdomen, leg (left and right, anterior and posterior). Obtained body surface temperature indicates surface temperature pattern caused by surface temperature
at each body part
Infrared thermography is an alternative non-invasive method that has been studied as a tool for identifying various physiological and pathological processes related to changes in body temperature. The objective of this study was to study the body surface temperature of limousin cattle after land transportation in thermoneutral environment at Bojonegoro slaughterhouse in order to determine the body surface temperature pattern. Eleven Limousin cattles were used to analyze the surface thermography pattern. Body surface temperature was measured using images taken with infrared temperature in different anatomical regions of body, comprising head, thorax, abdomen, leg (left and right, anterior and posterior). Obtained body surface temperature indicates surface temperature pattern caused by surface temperature
at each body part
Keywords
Main temperature; surface temperature; infrared thermometer; cattle anatomical regions
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