In meat quality evaluation, some parameters can be used as a benchmark such as meat
freshness, fat content, and meat tenderness. The physical properties of meat can be seen …

Computer vision has been used in beef quality evaluation in recent years. One of the
attributes which are evaluated in beef quality is tenderness. This attribute can be assessed …

The fresh and defective beef identification by consumers is subjectively through visual
observation. However, identifying beef quality manually has disadvantage, there is human …

As a result of constantly growing consumer expectations for meat quality, the meat industry
is placing more and more emphasis on quality assurance issues. Fat content in meat …

We describe a method of determining meat quality using the concepts of “marbling score”
and texture analysis. The marbling score is a measure of the distribution density of fat in the …

Food supplying industry is one of the role models of development areas which had led to the
rise of human weal. The study of food is very challenging as it improves the quality of earthly …

Applying computer vision in meat quality evaluation has been an active area of research in
recent years. Various studies have addressed issues from basic technique development to …

We describe a method of determining meat quality using the concepts of" marbling score"
and texture analysis. The marbling score is a measure of the distribution density of fat in the …

This research aims to examine the use of image processing and texture analysis to find a
more reliable and efficient solution for identifying and classifying types of meat, based on …

Marbling (intramuscular fat tissue) in beef meat is one of the most important criteria for
quality, notably juiciness, in meat grading systems. Visual inspection of the meat surface is …