Zekai Yao, Jingjie Wo, Enqin Zheng, Jie Yang, Hao Li, Xinxin Li, Jianhao Li, Yizhi Luo, Ting Wang, Zhenfei Fan, Yuexin Zhan, Yingshan Yang, Zhenfang Wu, Ling Yin, Fanming Meng
Muscle fiber properties exert a significant influence on pork quality, with cross-sectional area (CSA) being a crucial parameter closely associated with various meat quality indicators, such as shear force. Effectively identifying and segmenting muscle fibers in a robust manner constitutes a vital initial step in determining CSA. This step is highly intricate and time-consuming, necessitating an accurate and automated analytical approach. One limitation of existing methods is their tendency to perform well on high signal-to-noise ratio images of intact, healthy muscle fibers but their lack of validation on more complex image datasets featuring significant morphological changes, such as the presence of ice crystals...
April 2, 2024: Meat Science