Predicting beef tenderness using color and multispectral image texture features |
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| Affiliation: | 1. Cooperative Animal Research Centre for Sheep Industry Innovation, CJ Hawkins Homestead Building, University of New England, Armidale, NSW 2351, Australia;2. Future Farming Research Division, Department of Primary Industries, 600 Sneydes Rd, Werribee, VIC 3030, Australia;3. Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia;4. 36 Paynes Road, Hamilton 3300, VIC, Australia;5. Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, NSW 2794, Australia;6. Department of Agriculture and Food WA, Baron Hay Court South Perth, WA 6151, Australia |
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| Abstract: | The objective of this study was to investigate the usefulness of raw meat surface characteristics (texture) in predicting cooked beef tenderness. Color and multispectral texture features, including 4 different wavelengths and 217 image texture features, were extracted from 2 laboratory-based multispectral camera imaging systems. Steaks were segregated into tough and tender classification groups based on Warner–Bratzler shear force. The texture features were submitted to STEPWISE multiple regression and support vector machine (SVM) analyses to establish prediction models for beef tenderness. A subsample (80%) of tender or tough classified steaks were used to train models which were then validated on the remaining (20%) test steaks. For color images, the SVM model correctly identified tender steaks with 100% accurately while the STEPWISE equation identified 94.9% of the tender steaks correctly. For multispectral images, the SVM model predicted 91% and STEPWISE predicted 87% average accuracy of beef tender. |
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