Journal Article10.1016/S0309-1740(00)00020-6
Evaluation of pork color by using computer vision.
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TL;DR: Results of this study showed that an image processing system in conjunction with a neural network is an effective tool for evaluating fresh pork color.
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About: This article is published in Meat Science. The article was published on 01 Sep 2000. The article focuses on the topics: Color image & Partial least squares regression.
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Citations
•Dissertation
Assessment of external and internal quality of blueberries using images.
Leiva Valenzuela,A Gabriel +1 more
- 01 Jan 2013
TL;DR: This thesis has two principal themes: the external quality evaluation of blueberries using pattern recognition techniques with visible images and, the assessment of internal quality using hyperspectral images.
9
Evaluation of follicular lymphoid depletion in the Bursa of Fabricius: an alternative methodology using digital image analysis and artificial neural networks
Lucas Brunelli de Moraes,Fernando Santos Osório,Felipe de Oliveira Salle,Guilherme Fonseca de Souza,Hamilton Luiz de Souza Moraes,Luiz Cesar Bello Fallavena,Luciana Ruschel dos Santos,Carlos Tadeu Pippi Salle +7 more
TL;DR: The results demonstrate that the use of digital image analysis and ANN is a useful tool for the pathological classification of the BF lymphoid depletion and provides objective results that allow measuring the dimension of the error in the diagnosis and classification therefore making comparison between databases feasible.
The influence of meat muscle structural properties on mechanical and texture parameters of canned ham
TL;DR: In this paper, the relationship between mechanical-rheological properties as well as muscle texture parameters and their physico-chemical and structural characteristics in the course of different production phases of canned ham was determined.
9
Meat Sensory Color Grade: Mathematical Simulation and Its Application in Quality Analysis of Chilled Pork
TL;DR: In this article, a multivariable regression was used to calculate the grade change of loin, ham and Boston butt during their cold storage (4'±'1C) for 144'h.
8
References
•Book
Principles of Meat Science
J L Forrest,E D Aberle,H B Hedrick,Judge,R A Merkel +4 more
- 01 Jan 1990
1.6K
Some comments on maximum-likelihood and partial least-squares methods
TL;DR: In this article, the authors discuss some general aspects of two estimation methods, which are designed for analysis of interrelationships between indirectly and directly observable variables, and summarize in broad terms what appears to be known about tthe asymptotic properties of maximum likelihood and partial least squares estimators.
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Application of fuzzy sets and neural networks in sensory analysis
J. Tan,X. Gao,D.E. Gerrard +2 more
TL;DR: This paper describes an initial but fundamental attempt to lay some groundwork for a fuzzy-set-based paradigm for sensory analysis and to demonstrate how fuzzy set and neural network techniques may lead to a natural way for sensory data interpretation.
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