Determination of meat quality by texture analysis

Abstract We describe a method of determining meat quality using the concepts of “marbling score” and texture analysis. The marbling score is a measure of the distribution density of fat in the rib-eye region. In this system, we consider the marbling of meat as a texture pattern. We use a gray level cooccurrence matrix as a texture feature and make standard texture–feature vectors for each grade using it. The grade of an unevaluated image is determined by comparing the texture–feature vector of this unevaluated image with the standard texture–feature vectors. Experimental results show that the system is effective.

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