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


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)


4 Figures and Tables