Prediction of lamb tenderness using combined quality parameters and meat surface characteristics
Chandraratne, Meegalla R.; Samarasinghe, Sandhya; Kulasiri, Gamalathge D.; Bekhit, Alaa E. A.; Bickerstaffe, Roy
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 effects of texture features, marbling and ultimate pH on the prediction models.
TypeConference Contribution - Unpublished (Conference Poster)
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