Prediction of Beef Tenderness Based on Image Texture Features

Abstract

Abstract: A mathematical modeling method for predicting beef tenderness utilizing image texture features under visible light was proposed. After image preprocessing, beef longissimus dorsi muscle and marbling were segmented, and then four marbling features that greatly influence beef shear force as a measure of meat tenderness were extracted by grey-level co-occurence matrix (GLCM) technique and statistically analyzed to establish a multiple linear regression model for predicting beef shear force. The proposed predictive method for beef shear force allowed 96% accurate prediction of beef tenderness, indicating its high value for commercial application.

Key words: beef, tenderness, texture, gray level co-occurrence matrix, multiple linear regression

CLC Number:

References

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