Now showing items 1-3 of 3
Prediction of lamb tenderness using combined quality parameters and meat surface characteristics
The objectives of the present study were: to investigate the predictability of cooked lamb tenderness from textural parameters extracted from lamb chops images using GLRM and GLDM techniques. To study the combined ...
Prediction of lamb tenderness using texture features
(Lincoln University. Applied Computing, Mathematics and Statistics Group, 2003-08)
Meat quality is a subject of growing interest. The meat industry, in response to consumer demand for products of consistent quality, is placing more and more emphasis on quality assurance issues. Tenderness is an important ...
Lamb carcass classification system based on computer vision. Part 1, Texture features and discriminant analysis
(Lincoln University. Applied Computing, Mathematics and Statistics Group., 2003-08)
This paper presents a lamb carcass classification system based on image and texture analyses together with multivariate statistical techniques (principal component analysis, cluster analysis and discriminant function ...