Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses

Meat Science

Volumn 84, Issue 3, 2010, Pages 455-465

  Iqbal, Abdullah ^a   Valous, Nektarios A ^a   Mendoza, Fernando ^a   Sun, Da Wen ^a   Allen, Paul ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Classification; Colour; Computer vision; Consumer agreement; Ham; Image analysis; Image texture; Pork; Pre sliced; Turkey

Indexed keywords

ANIMAL; ARTICLE; CLASSIFICATION; COLOR; COLOR VISION TEST; CONSUMER; HUMAN; MEAT; SKELETAL MUSCLE; STANDARD; STATISTICAL MODEL; SWINE;

ANIMALS; COLOR; COLOR PERCEPTION TESTS; CONSUMER SATISFACTION; HUMANS; LOGISTIC MODELS; MEAT; MUSCLE, SKELETAL; SWINE;

SIMPLEXVIRUS;

EID: 73749085932     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.09.016     Document Type: Article

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