Grading meat quality by image processing

✍ Scribed by Kazuhiko Shiranita; Kenichiro Hayashi; Akifumi Otsubo; Tsuneharu Miyajima; Ryuzo Takiyama

• Book ID: 104160451
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 523 KB
• Volume: 33
• Category: Article
• ISSN: 0031-3203
• DOI: 10.1016/s0031-3203(99)00035-7

✦ Synopsis

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 features used for grading meat images. For the evaluation of the "ve features, we propose a method of image binarization using a three-layer neural network developed on the basis of inputs given by a professional grader and a system of meat-quality grading based on the evaluation of two of "ve features with multiple regression analysis. Experimental results show that the system is e!ective.