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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |