Data paper: 2D and 3D images of pork carcasses associated with carcass and cut weights

Abstract

Data from 39 pork right half-carcasses that demonstrate the relationship between 2D and 3D images and carcass and cut weights are presented. All half carcasses were weighed after slaughter. Following 24 h of chilling, they were separated into primal cuts and individually weighed. Each half carcass was scanned by a portable 3D scanner, providing a raw 3D model. The 2D images were obtained by capturing screenshots of the lateral and dorsal views of the 3D models. In both 2D and 3D images, it is possible to extract information related to shape, colour, and texture. These features can be employed in the development of predictive models for half-carcass weight, individual cut weights, and the total yield of primary cuts. Moreover, such models hold potential applications in robotic systems for slaughterhouses as well as in educational settings. All data are being used to prepare a publication, but they may be reused and analysed using alternative methodologies and for different purposes.