𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Grade meat tender, grade meat true …

✍ Scribed by Janet Raloff


Book ID
115060841
Publisher
Society for Science & the Public
Year
1999
Tongue
English
Weight
800 KB
Volume
156
Category
Article
ISSN
0036-8423

No coin nor oath required. For personal study only.


📜 SIMILAR VOLUMES


Grading meat quality by image processing
✍ Kazuhiko Shiranita; Kenichiro Hayashi; Akifumi Otsubo; Tsuneharu Miyajima; Ryuzo 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 523 KB

We study the implementation of a meat-quality grading system, using the concept of the `marbling scorea, as well as image processing, neural network techniques and multiple regression analysis. The marbling score is a measure of the distribution density of fat in the rib-eye region. We identify "ve

Managing meat tenderness
✍ John Thompson 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 370 KB
Tenderness of Meat
✍ Tressler, Donald K.; Murray, William T. 📂 Article 📅 1932 🏛 American Chemical Society ⚖ 420 KB