Analyzing magnetic resonance images of Iberian pork loin to predict its sensorial characteristics

@article{Cernadas2005AnalyzingMR,
  title={Analyzing magnetic resonance images of Iberian pork loin to predict its sensorial characteristics},
  author={Eva Cernadas and Pilar Carri{\'o}n and Pablo Garc{\'i}a Rodr{\'i}guez and E. Muriel and Teresa Antequera},
  journal={Computer Vision and Image Understanding},
  year={2005},
  volume={98},
  pages={344-360}
}
Iberian pork comes from genuinely bred Southwest Iberian Peninsula pigs traditionally fattened with acorns and pasture in an extensive production system. Dry-cured loins and hams constitute the main uncooked pork products with high sensorial quality and a first rate consumer acceptance, leading to high prices in the market. Several aspects related to quality in Iberian products have been examined by using chemical and sensorial procedures to provide quality. However, all these approaches are… CONTINUE READING
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