Evaluation of meat quality by computer vision has been an ambitious area of research in recent years. Marbling (intramuscular fat tissue) in beef meat is one of the most important criteria for quality in meat grading systems. Chemical analysis, a destructive and expensive method, is the most frequently used for quantitative evaluation of marbling in beef meat. In this paper, a new Non-Destructive approach using computer vision is proposed as a possible alternative to the traditional chemical method. It is demonstrated that using near-infrared light in transmission mode, it is possible to detect not only the visible fat on the meat surface but also under the surface. Hence, in combining the analysis of the two sides of a meat sample, it is possible to estimate the overall percentage of marbling in this meat sample. The result of this new study showed that the proposed method is a valuable technique, thereby demonstrating the potential of implementing this approach in a vision system to quantify meat quality objectively.
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