GEOMETRIC AND PHYSICAL PROPERTIES OF RAW OYSTER MEAT AS RELATED TO GRADING

ABSTRACT Geometric and physical properties of raw oyster meat were measured to develop a grading algorithm for a microcomputer-based grading machine that uses a digital camera. Because oyster meats are usually graded on the basis of size or volume, a grading algorithm relating volume and projected area was needed. Weight, volume, projected area, and height were measured. Statistical correlations between the various properties were found. Meat volume was found to be highly correlated to projected area and to weight. Height of the oyster meat was also found to be a significant factor when correlating volume to projected area. Weight was found to be a better predictor of volume than projected area.