Online prediction of beef tenderness using a computer vision system equipped with a BeefCam module

Journal of Animal Science

Volumn 81, Issue 2, 2003, Pages 457-465

  Vote, D J ^a   Belk, K E ^a   Tatum, J D ^a   Scanga, J A ^a   Smith, G C ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

Beef; Carcass Grading; Color; Palatability; Tenderness; Video Cameras

Indexed keywords

ADIPOSE TISSUE; ANIMAL; ARTICLE; CATTLE; CLASSIFICATION; COLOR; EVALUATION; HISTOLOGY; IMAGE PROCESSING; MEAT; MEAT INDUSTRY; METHODOLOGY; PHYSIOLOGY; PREDICTION AND FORECASTING; QUALITY CONTROL; RANDOMIZATION; REGRESSION ANALYSIS; SKELETAL MUSCLE; STANDARD; TASTE; TIME; VIDEORECORDING;

ADIPOSE TISSUE; ANIMALS; CATTLE; COLOR; IMAGE PROCESSING, COMPUTER-ASSISTED; MEAT; MEAT-PACKING INDUSTRY; MUSCLE, SKELETAL; PREDICTIVE VALUE OF TESTS; QUALITY CONTROL; RANDOM ALLOCATION; REGRESSION ANALYSIS; TASTE; TIME FACTORS; VIDEO RECORDING;

EID: 0038543066     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2003.812457x     Document Type: Article

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