| 摘要 |
The present methods and systems relate to the automated determination of meat tenderness through the use of high-resolution imaging of meat surfaces. This imaging is performed at a resolution such that the ultra- structural organization of muscle fibers can be observed. Features are extracted from these images, which feature extraction can be aided by the use of texture analysis or wavelet analysis algorithms. In addition, observation of the colors of different areas or constituents of the muscle fibers can provide features. Furthermore, the muscle surface can be treated with indicators, which can include indicators of pH, calcium ions or protease activity, so as to provide information about the localized pH or calcium or other parameter of the muscle physiology. These features are then used to estimate tenderness using decision algorithms. |
