190 related articles for article (PubMed ID: 20374810)
1. Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses.
Iqbal A; Valous NA; Mendoza F; Sun DW; Allen P
Meat Sci; 2010 Mar; 84(3):455-65. PubMed ID: 20374810
[TBL] [Abstract][Full Text] [Related]
2. Detecting fractal power-law long-range dependence in pre-sliced cooked pork ham surface intensity patterns using Detrended Fluctuation Analysis.
Valous NA; Drakakis K; Sun DW
Meat Sci; 2010 Oct; 86(2):289-97. PubMed ID: 20510535
[TBL] [Abstract][Full Text] [Related]
3. Identification of important image features for pork and turkey ham classification using colour and wavelet texture features and genetic selection.
Jackman P; Sun DW; Allen P; Valous NA; Mendoza F; Ward P
Meat Sci; 2010 Apr; 84(4):711-7. PubMed ID: 20374847
[TBL] [Abstract][Full Text] [Related]
4. Supervised neural network classification of pre-sliced cooked pork ham images using quaternionic singular values.
Valous NA; Mendoza F; Sun DW; Allen P
Meat Sci; 2010 Mar; 84(3):422-30. PubMed ID: 20374805
[TBL] [Abstract][Full Text] [Related]
5. Analysis and classification of commercial ham slice images using directional fractal dimension features.
Mendoza F; Valous NA; Allen P; Kenny TA; Ward P; Sun DW
Meat Sci; 2009 Feb; 81(2):313-20. PubMed ID: 22064169
[TBL] [Abstract][Full Text] [Related]
6. Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat.
Chmiel M; Słowiński M; Dasiewicz K
Meat Sci; 2011 Jul; 88(3):566-70. PubMed ID: 21392895
[TBL] [Abstract][Full Text] [Related]
7. Consumer choice of pork chops in Taiwan.
Chen MT; Guo HL; Tseng TF; Roan SW; Ngapo TM
Meat Sci; 2010 Jul; 85(3):555-9. PubMed ID: 20416840
[TBL] [Abstract][Full Text] [Related]
8. Correlation of consumer assessment of longissimus dorsi beef palatability with image colour, marbling and surface texture features.
Jackman P; Sun DW; Allen P; Brandon K; White AM
Meat Sci; 2010 Mar; 84(3):564-8. PubMed ID: 20374825
[TBL] [Abstract][Full Text] [Related]
9. Characterization of fat-connective tissue size distribution in pre-sliced pork hams using multifractal analysis.
Mendoza F; Valous NA; Sun DW; Allen P
Meat Sci; 2009 Dec; 83(4):713-22. PubMed ID: 20416632
[TBL] [Abstract][Full Text] [Related]
10. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
Rincker PJ; Killefer J; Ellis M; Brewer MS; McKeith FK
J Anim Sci; 2008 Mar; 86(3):730-7. PubMed ID: 18156359
[TBL] [Abstract][Full Text] [Related]
11. Effects of the rate of muscle post mortem pH fall on the technological quality of turkey meat.
Fernandez X; Santé V; Baeza E; Lebihan-Duval E; Berri C; Rémignon H; Babilé R; Le Pottier G; Astruc T
Br Poult Sci; 2002 May; 43(2):245-52. PubMed ID: 12047089
[TBL] [Abstract][Full Text] [Related]
12. Robust colour calibration of an imaging system using a colour space transform and advanced regression modelling.
Jackman P; Sun DW; Elmasry G
Meat Sci; 2012 Aug; 91(4):402-7. PubMed ID: 22464923
[TBL] [Abstract][Full Text] [Related]
13. Relationship between consumer ranking of lamb colour and objective measures of colour.
Khliji S; van de Ven R; Lamb TA; Lanza M; Hopkins DL
Meat Sci; 2010 Jun; 85(2):224-9. PubMed ID: 20374889
[TBL] [Abstract][Full Text] [Related]
14. Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams.
Valous NA; Mendoza F; Sun DW; Allen P
Meat Sci; 2009 Jan; 81(1):132-41. PubMed ID: 22063973
[TBL] [Abstract][Full Text] [Related]
15. Factors affecting dry-cured ham consumer acceptability.
Morales R; Guerrero L; Aguiar AP; Guàrdia MD; Gou P
Meat Sci; 2013 Nov; 95(3):652-7. PubMed ID: 23816516
[TBL] [Abstract][Full Text] [Related]
16. Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials.
Person RC; McKenna DR; Ellebracht JW; Griffin DB; McKeith FK; Scanga JA; Belk KE; Smith GC; Savell JW
Meat Sci; 2005 May; 70(1):91-7. PubMed ID: 22063284
[TBL] [Abstract][Full Text] [Related]
17. Appearance and characterization of fruit image textures for quality sorting using wavelet transform and genetic algorithms.
Khoje S
J Texture Stud; 2018 Feb; 49(1):65-83. PubMed ID: 28737267
[TBL] [Abstract][Full Text] [Related]
18. Prediction of pork color attributes using computer vision system.
Sun X; Young J; Liu JH; Bachmeier L; Somers RM; Chen KJ; Newman D
Meat Sci; 2016 Mar; 113():62-4. PubMed ID: 26619035
[TBL] [Abstract][Full Text] [Related]
19. Do pig farmers preferences bias consumer choice for pork? Response to critique of the pork preference studies.
Ngapo TM; Fortin J; Martin JF
Meat Sci; 2010 Aug; 85(4):788-91. PubMed ID: 20416804
[TBL] [Abstract][Full Text] [Related]
20. Consumer satisfaction with pork meat and derived products in five European countries.
Resano H; Perez-Cueto FJ; de Barcellos MD; Veflen-Olsen N; Grunert KG; Verbeke W
Appetite; 2011 Feb; 56(1):167-70. PubMed ID: 21029759
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]