Add to ORKGApplying computer vision in meat quality evaluation has been an active area of research in recent years. Accurate segmentation of beef-marbling images plays an important role in making the correct decision on beef-marbling score in an automatic beef quality grading system. The purpose of this study was to develop a new segmentation method to correctly separate the fat flecks from the muscle in the rib-eye region in a beef image. The key idea was to measure the percentage of marbling in the muscle to obtain a beef quality evaluation system.info:eu-repo/semantics/publishedVersio
Meat quality is a subject of growing interest. Important meat quality parameters include colour, ten...
Marbling (intramuscular fat tissue) in beef meat is one of the most important criteria for quality, ...
International audienceThe beef texture as marble is one of the important quality indexes of beef. Si...
The accurate segmentation of beef-marbling images plays an important role in making the correct deci...
Traditional marbling meat evaluation is a tedious, repetitive, costly and time-consuming task perfor...
In this study, we developed a robust automatic computer vision system for marbling meat segmentation...
The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality tr...
There are three economically important traits under the current U. S. Beef Grading System: the distr...
The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality tr...
Abstract The recently developed technique for objective evaluation of marbling using automatic image...
As a result of constantly growing consumer expectations for meat quality, the meat industry is plac...
The amount and distribution of subcutaneous fat is an important factor affecting beef carcass qualit...
The fat content (fat distribution) of the pork and beef raw material is one of their most important ...
The amount and distribution of subcutaneous fat is an important factor affecting beef carcass qualit...
Beef is one of the animal food products that have high nutrition because it contains carbohydrates, ...
Meat quality is a subject of growing interest. Important meat quality parameters include colour, ten...
Marbling (intramuscular fat tissue) in beef meat is one of the most important criteria for quality, ...
International audienceThe beef texture as marble is one of the important quality indexes of beef. Si...
The accurate segmentation of beef-marbling images plays an important role in making the correct deci...
Traditional marbling meat evaluation is a tedious, repetitive, costly and time-consuming task perfor...
In this study, we developed a robust automatic computer vision system for marbling meat segmentation...
The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality tr...
There are three economically important traits under the current U. S. Beef Grading System: the distr...
The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality tr...
Abstract The recently developed technique for objective evaluation of marbling using automatic image...
As a result of constantly growing consumer expectations for meat quality, the meat industry is plac...
The amount and distribution of subcutaneous fat is an important factor affecting beef carcass qualit...
The fat content (fat distribution) of the pork and beef raw material is one of their most important ...
The amount and distribution of subcutaneous fat is an important factor affecting beef carcass qualit...
Beef is one of the animal food products that have high nutrition because it contains carbohydrates, ...
Meat quality is a subject of growing interest. Important meat quality parameters include colour, ten...
Marbling (intramuscular fat tissue) in beef meat is one of the most important criteria for quality, ...
International audienceThe beef texture as marble is one of the important quality indexes of beef. Si...