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| Meat Sensory Evaluation by Computer Vision |
| LI Li |
| Southwest Institute of Food Science University, Chongqing 400715, China |
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Abstract Applying computer vision in meat quality evaluation has been an active area of research in recent years. This paper summarizes the main results from a number of recent application studies, mainly about the application of computer vision technology in the characterization of meat quality attributes an important indicator - the color of the sensory evaluation.
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CHANG Guangqiang, ZHANG Mingcheng, LI Yang, SHAO Caimei, FENG Miao, LIU Hui, ZHENG Duoduo, LIU Dengyong. Effects of Dietary Metabolizable Energy Level on Growth Performance, Slaughter Performance and Meat Quality of White-Feathered Broilers[J]. Meat Research, 2026, 40(6): 19-24. |
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2010, Vol. 24 
