Beef Marbling Grading Method by Considering Global and Local Structure

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  • 大局・局所構造を考慮した牛脂肪交雑等級判定法
  • タイキョク キョクショ コウゾウ オ コウリョ シタ ギュウ シボウ コウザツ トウキュウ ハンテイホウ

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Abstract

Beef marbling is the most important determinant of meat quality being adopted in Japan. Beef marbling is being evaluated by means of the fat content and the distribution of fat particles in accordance with the 12-category Beef Marbling Standard(BMS). Grading is being performed through the subjective experience of graders by visual inspection. In this paper, a practical on-line beef marbling grading system that can support graders by automatically quantifying beef marbling is being presented. For the practical usage of the grading system, it is being required that particular attention be paid to the robustness of the system as well as the ability for on-line processing. In order to satisfy these requirements, the proposed method is constructed from very simple algorithms, discriminant threshold selection method and run length processing. From the experimental results obtained, the usefulness of the proposed grading method has been confirmed.

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