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Determination of Meat Quality Using Texture Features
Kazuhiko SHIRANITA Kenichiro HAYASHI Akifumi OTSUBO
IEICE TRANSACTIONS on Information and Systems
Publication Date: 2000/09/25
Print ISSN: 0916-8532
Type of Manuscript: PAPER
Category: Image Processing, Image Pattern Recognition
image processing, texture feature, gray level co-occurrence matrix, meat quality, marbling score,
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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.