共 13 条
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Meat cooking shrinkage: Measurement of a new meat quality parameter[J] S. Barbera;S. Tassone Meat Science 2006,
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Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra[J] B Leroy;S Lambotte;O Dotreppe;H Lecocq;L Istasse;A Clinquart Meat Science 2003,
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Warner–Bratzler shear evaluations of 40 bovine muscles[J] J.B. Belew;J.C. Brooks;D.R. McKenna;J.W. Savell Meat Science 2003,
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Machine vision technology for agricultural applications[J] Yud-Ren Chen;Kuanglin Chao;Moon S Kim Computers and Electronics in Agriculture 2002,
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Prediction of tenderness and other quality attributes of beef by near infrared reflectancespectroscopy between 750 and 1100 nm; further studies[J] Caroline Venel;Anne Mullen;Gerard Downey;D. Troy Journal of Near Infrared Spectroscopy 2001,
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Classification of tough and tender beef by image texture analysis[J] J Li;J Tan;P Shatadal Meat Science 2001,
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Image texture features as indicators of beef tenderness[J] J Li;J Tan;F.A Martz;H Heymann Meat Science 1999,