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A Rapid Grading Method for Beef Appearance Quality Based on Smartphone Imaging and ImageJ.

Peng Hu1, Pengfei Du1, Yanxia Xing2

  • 1Institute of Agro-Product Processing and Nutrition, Shandong Academy of Agricultural Sciences, Jinan 250100, China.

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Summary

This study introduces a smartphone-based method for objective beef quality grading. It uses ImageJ software to analyze images, offering a reliable and cost-effective alternative to subjective human assessments.

Keywords:
ImageJ softwarebeef gradingbeef rib eye muscledigital gradingmarblingnon-destructive evaluation

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Area of Science:

  • Food Science
  • Agricultural Technology
  • Image Analysis

Background:

  • Current beef quality grading in China relies on subjective visual assessment, leading to inefficiency and errors.
  • Objective grading is essential for market standardization and advancing the beef cattle industry.

Purpose of the Study:

  • To develop a rapid, objective, and cost-effective method for grading beef rib eye muscle quality.
  • To utilize smartphone imaging and ImageJ software for automated analysis of beef appearance.

Main Methods:

  • Acquired standardized images of beef rib eye muscle.
  • Employed ImageJ for image processing: grayscale conversion, segmentation, and morphological analysis.
  • Calculated marbling proportion and color ratios (R/(R+G+B)) from RGB channels.

Main Results:

  • ImageJ analysis showed high correlation (r > 0.97) with manual measurements, confirming reliability.
  • A five-level grading standard (A1-A5) was successfully established.
  • The method demonstrated objectivity, low cost, and operational simplicity.

Conclusions:

  • Smartphone imaging combined with ImageJ offers an economical and efficient solution for beef quality grading.
  • This technology facilitates intelligent development within the beef industry.
  • Further validation is needed for broader application beyond specific experimental conditions.