Meat shrinks and assumes an irregular shape during heating due to the varying distribution of connective tissue and extracellular spaces. The terrestrial 3D laser scanning technology is proposed as an alternative method to manual measurements to estimate the volume of irregularly shaped meat cuboids and to predict the cooking loss based on the heating induced volume shrinkage. Cuboids from aged pork loins (longissimus lumborum, n = 12) were heated at 50, 60, 70 or 80 °C for 30 min. Two methods of 3D reconstruction and volume estimation of the pork cuboids by laser scanning were used; without a base scan (laser-B) and with inclusion of a base scan (laser+B), as well as two methods based on manual caliper measurements of all twelve edges (caliper-12) or of three edges in each direction (caliper-3). Both laser scanning methods (Laser+B and Laser-B) resulted in greater volume estimates for the raw samples than the caliper-12 and caliper-3 measurements (38.3, 39.4 compared to 33.9, 34.8 cm³, respectively). Cooking loss across the different temperatures could be best predicted by the caliper-based perimeter shrinkage (r = 0.94, P < 0.001), followed by the caliper-based volume shrinkage estimates (r = 0.67 and 0.64 for caliper-12 and caliper-3, respectively, p < 0.001), while volume shrinkage measured by laser scanning had low (laser-B, r = 0.35, P < 0.05) or no correlation (laser+B, r = 0.17, P > 0.05) with the cooking loss. 3D laser scanning technologies can be considered by the food industry for 3D reconstruction and volume estimation, however improvements are needed in the data processing to allow for better predictability of meat quality attributes.

由于结缔组织和细胞外空间分布的变化，肉在加热过程中会收缩并呈现不规则形状。提议将地面3D激光扫描技术用作手动测量的替代方法，以估计不规则形状的肉类长方体的体积并基于加热引起的体积收缩来预测烹饪损失。从年龄猪大排骨的长方体（最长lumborum，ñ = 12）在50、60、70或80°C加热30分钟。使用了两种3D重建和通过激光扫描估算猪肉长方体的方法；无需基础扫描（激光-B）并包含基础扫描（激光+ B），以及两种基于手动卡尺测量的全部十二个边缘（卡尺-12）或每个方向上三个边缘的测量方法（卡尺） -3）。与caliper-12和caliper-3测量相比，两种激光扫描方法（Laser + B和Laser-B）对原始样品的体积估计都更大（分别为38.3、39.4和33.9、34.8 cm ³）。可以通过基于卡尺的周向收缩率来最好地预测不同温度下的烹饪损失（r = 0.94，P <0.001），然后是基于卡尺的体积收缩率估计值（对于caliper-12和caliper-3，r分别为0.67和0.64，p  <0.001），而通过激光扫描测量的体积收缩率较低（激光B，r = 0.35，P  <0.05）或 与蒸煮损失无相关性（激光+ B，r = 0.17，P > 0.05）。食品行业可以考虑使用3D激光扫描技术进行3D重建和体积估计，但是需要对数据处理进行改进，以更好地预测肉品质量。