Determination of beef tenderness based on airflow pressure combined with structural light three-dimensional (3D) vision technology

The main factor affecting beef quality, consumer satisfaction, and purchase decisions is beef tenderness. In this study, a rapid nondestructive testing method for beef tenderness based on airflow pressure combined with structural light 3D vision technology was proposed. The structural light 3D camer...

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Veröffentlicht in:	Meat science Jg. 202; S. 109206
Hauptverfasser:	Luo, Xiuzhi, Xiong, Lijian, Gao, Xin, Hou, Yuxin, He, Meng, Tang, Xiuying
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	England Elsevier Ltd 01.08.2023
Schlagworte:	3D vision technology air flow Airflow pressure Animals beef beef quality Beef tenderness cameras Cattle computer vision Consumer Behavior consumer satisfaction data collection deformation Food Technology - methods Meat Muscle, Skeletal - chemistry Point cloud data prediction Technology vision Warner-Bratzler shear force 3D vision technology Beef tenderness Point cloud data Airflow pressure Warner-Bratzler shear force
ISSN:	0309-1740, 1873-4138, 1873-4138
Online-Zugang:	Volltext
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