Beef Marbling and Color Score Determination by Image Processing
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Abstract
ABSTRACT Sixty steaks with various degrees of marbling and color were subjected to sensory evaluation and image processing. Marbling and color scores were assigned to each steak with USDA marbling score cards and a lean color guide. Images were recorded for each steak under the same conditions as used for sensory analysis. Steak images were processed for color and marbling characteristics. Image processing effectively predicted the lean color (R 2 = 0.86) and marbling scores (R 2 = 0.84). Image processing was an effective tool for determining USDA quality attributes of fresh meat.