Research@Lincoln
    • Login
     
    View Item 
    •   Research@Lincoln Home
    • Faculty of Environment, Society and Design
    • Environment, Society and Design series collections
    • Applied Computing Research Report series
    • View Item
    •   Research@Lincoln Home
    • Faculty of Environment, Society and Design
    • Environment, Society and Design series collections
    • Applied Computing Research Report series
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Determination of fat content in retail ready meat samples using image analysis

    Chandraratne, Meegalla R.; Samarasinghe, Sandhya; Kulasiri, Gamalathge D.; Isherwood, Peter; Bekhit, A. E. D.; Bickerstaffe, Roy
    Abstract
    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 influences some important meat quality parameters and meat marketability. Visible fat includes marbling (intramuscular) and intermuscular fat. Chemical analysis is currently used to determine the fat percentage in meat. However, this is a tedious, expensive and time-consuming method. Some measurements, like the number, size distribution and spatial distribution of marbling, are totally impossible by chemical analysis. For the meat industry, it is very useful to have an accurate, reliable, cost effective, fast and nondestructive technique to determine the fat content. Computer vision has enormous potential for evaluating meat quality because image processing and analysis techniques can quantitatively and consistently characterize complex geometric, colour and textural properties. The objectives of the present study were: a) to apply image processing techniques to quantify fat content of beef and lamb steaks; b) to develop a relationship between the chemical fat content and the fat content measured by image analysis.... [Show full abstract]
    Keywords
    image analysis; computer vision; texture features; meat quality; artificial neural networks; fat content
    Fields of Research
    0801 Artificial Intelligence and Image Processing; 0908 Food Sciences
    Date
    2003-08
    Type
    Report (Technical Report)
    Collections
    • Applied Computing Research Report series [65]
    Share this

    on Twitter on Facebook on LinkedIn on Reddit on Tumblr by Email

    Thumbnail
    View/Open
    ac_rr_2003_05.pdf
    Metadata
     Expand record
    This service is managed by Learning, Teaching and Library
    • Archive Policy
    • Copyright and Reuse
    • Deposit Guidelines and FAQ
    • Contact Us
     

     

    Browse

    All of Research@LincolnCommunities & CollectionsTitlesAuthorsKeywordsBy Issue DateThis CollectionTitlesAuthorsKeywordsBy Issue Date

    My Account

    LoginRegister

    Statistics

    View Usage Statistics
    This service is managed by Learning, Teaching and Library
    • Archive Policy
    • Copyright and Reuse
    • Deposit Guidelines and FAQ
    • Contact Us