Near-infrared light transmission in beef meat and qualitative marbling evaluation using image analysis

Authors: Ziadi, AdelMaldague, XavierSaucier, Linda
Abstract: Marbling (intramuscular fat tissue) in beef meat is one of the most important criteria for quality, notably juiciness, in meat grading systems. Visual inspection of the meat surface is the common way to assign quality grading level, which is accomplished by authorized experts called graders. In the last years, several works were proposed in order to introduce computer vision on meat quality evaluation. In these works, meat grading was based exclusively on the analysis of meat surface images. In this paper, a new technique using near-infrared light in transmission mode is used to evaluate the beef meat quality based on the marbling detection. It is demonstrated that using near-infrared light in transmission mode, it is possible to detect the fat not only on the surface, as in traditional methods, but also under the surface. Also, in combining the analysis of the two sides of the meat simple, it is possible to estimate the volumetric marbling. We compared results from traditional techniques and those provided by the nearinfrared camera using light transmission. The result of this new study showed that using near-infrared light in transmission mode is a valuable technique to evaluate meat quality, thereby demonstrating the possibility of implementing this approach in a vision system
Document Type: Article de recherche
Issue Date: 1 December 2009
Open Access Date: 29 January 2018
Document version: VoR
This document was published in: International Journal on Graphics, Vision and Image Processing (GVIP), Vol. 9 (6), 7-12 (2009)
Collection:Articles publiés dans des revues avec comité de lecture

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