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Beef Marbling and Color Score Determination by Image Processing |
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| Authors: | DE GERRARD X GAO J TAN |
| Affiliation: | Author Gao is with the Dept. of Food Science &Human Nutrition, and author Tan is with the Dept. of Animal Science &Agricultural Engineering, Univ. of Missouri, Columbia, MO 65211. Author Gerrard, to whom inquiries should be addressed, is now with the Dept. of Animal Sciences, Purdue Univ., West Lafayette, IN 47907–1151. |
| Abstract: | Sixty steaks with various degrees of marbling and color were subjected to sensory evaluation and image processing. Marbling and color scores were assigned to each steak with USDA marbling score cards and a lean color guide. Images were recorded for each steak under the same conditions as used for sensory analysis. Steak images were processed for color and marbling characteristics. Image processing effectively predicted the lean color (R2= 0.86) and marbling scores (R2= 0.84). Image processing was an effective tool for determining USDA quality attributes of fresh meat. |
| Keywords: | beef marbling fresh meat color image processing |