A Nondestructive Method Based on an Artificial Vision for Beef Meat Quality Assesement

Abstract

The performance of artificial vision as a nondestructive technology has been evaluated in monitoring beef meat quality at a storage temperature of 4°C for more than two weeks. A reference method based on bacteriological measurement is performed in parallel with the artificial vision system to analyse the meat samples. Artificial vision data were collected… (More)

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Cite this paper

@inproceedings{Barbri2014ANM, title={A Nondestructive Method Based on an Artificial Vision for Beef Meat Quality Assesement}, author={Noureddine El Barbri}, year={2014} }