Determination of Meat Quality Using Texture Features

Kazuhiko SHIRANITA  Kenichiro HAYASHI  Akifumi OTSUBO  

Publication
IEICE TRANSACTIONS on Information and Systems   Vol.E83-D   No.9   pp.1790-1796
Publication Date: 2000/09/25
Online ISSN: 
DOI: 
Print ISSN: 0916-8532
Type of Manuscript: PAPER
Category: Image Processing, Image Pattern Recognition
Keyword: 
image processing,  texture feature,  gray level co-occurrence matrix,  meat quality,  marbling score,  

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Summary: 
In this paper, we describe a method of determining meat quality using the concepts of "marbling score" and texture analysis. The marbling score is a measure of the density distribution of fat in the rib-eye region. Based on the results of an investigation carried out by handing out questionnaires to graders, we consider the marbling of meat to be a texture pattern and propose a method for the implementation of a grading system using a texture feature. In this system, we use a gray level co-occurrence matrix as the texture feature, which is a typical second-order statistic of gray levels of a texture image, and determine standard texture-feature vectors for each grade based on it. The grade of an unevaluated image is determined by comparing the texture-feature vector of this unevaluated image with the standard texture-feature vectors. Experimental results show the proposed method to be effective.