| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791983 | Meat Science | 2012 | 8 Pages |
Abstract
⺠Longissimus, semimembranosus, biceps femoris, and supraspinatus steaks were obtained. ⺠Steaks were from crossbred heifers supplemented with different field pea components. ⺠Color and multispectral image texture features were used to classify tenderness. ⺠Regression and support vector machine analyses increased the model accuracy.
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Authors
X. Sun, K.J. Chen, K.R. Maddock-Carlin, V.L. Anderson, A.N. Lepper, C.A. Schwartz, W.L. Keller, B.R. Ilse, J.D. Magolski, E.P. Berg,