テクスチャ特徴を用いた牛枝肉の等級判定

概要

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This paper describes a method of determining meat quality using the concepts of "marbling score"and texture analysis. The marbling score is a measure of the distribution density of fat in the rib-eye region. From the results of an investigation carried out by means of questionnaire put forth to graders, we consider the marbling of meat as a texture pattern and propose a method for the implementation of a grading system using a texture feature. In the system, we use a gray level cooccurrence matrix as a texture feature, which is typical second-order statistics of gray levels of a texture image, and make standard texture-feature vectors for each grade using 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.
一般社団法人日本機械学会の論文
2000-01-25