Predicting Beef Carcass Fatness Using an Image Analysis System

SIMPLE SUMMARY: The degree of conformation and the degree of fatness are the primary parameters taken by the European beef carcass classification system (the SEUROP system) for assessing carcass quality and pricing. Evaluations have conventionally been performed by graders suitably trained using pho...

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Detalles Bibliográficos
Autores principales: Mendizabal, José A., Ripoll, Guillerno, Urrutia, Olaia, Insausti, Kizkitza, Soret, Beatriz, Arana, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8532829/
https://www.ncbi.nlm.nih.gov/pubmed/34679918
http://dx.doi.org/10.3390/ani11102897

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8532829/
https://www.ncbi.nlm.nih.gov/pubmed/34679918
http://dx.doi.org/10.3390/ani11102897

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