Computer Vision and Stereoscopy for Estimating Firmness in the Salmon (Salmon salar) Fillets
By Roberto Quevedo, J. Aguilera. 2010
68 citations recorded by the source corpus.
Subfields: Analytical Chemistry, Animal Science and Zoology, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/8c98d5e6b903c890fc8f48b2f10a1eef93e0ceb3
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In Analytical Chemistry
In Animal Science and Zoology
In Molecular Biology
Citations in the corpus
- Automated sorting for size, sex and skeletal anomalies of cultured seabass using external shape analysis (2013, background): “Grading fish quality with machine videos is based, for example, on fish fillet colour (Misimi et al., 2006; Quevedo and Aguilera, 2010).”
- Application of NIR hyperspectral imaging for discrimination of lamb muscles (2011, unknown): “, 2010) or spectroscopy techniques (Quevedo and Aguilera, 2010; Liu et al., 2010; Klaypradit et al., 2010).”
- Texture appearance characterization of pre-sliced pork ham images using fractal metrics: Fourier analysis dimension and lacunarity (2009, unknown): “…in meats and meat products, overcoming most of the drawbacks of traditional methods, e.g. human inspectors and instrumental techniques (Du & Sun, 2005; Kumar & Mittal, 2009; Quevedo & Aguilera, 2009; Quevedo, Aguilera, & Pedreschi, 2009; Zheng, Sun, & Tan, 2008; Zheng, Sun, & Zheng, 2006).”
- Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review. (2014, background): “…nuclear magnetic resonance spectroscopy for measurements of textural changes in fish muscle during frozen storage (Steen and Lambelet 1997), and digital imaging and stereoscopy technique for estimation of fish fillet firmness (Quevedo and Aguilera 2010; Grigorakis and Dimogianopoulos 2012).”
- Recent Advances and Applications of Hyperspectral Imaging for Fruit and Vegetable Quality Assessment (2012, unknown): “…to food analyses has increased considerably in recent years (Sun 2007) and has been used with meat (Du and Sun 2009), fish (Quevedo et al. 2010; Quevedo and Aguilera 2010), grains (Manickavasagan et al. 2010), bread (Farrera-Rebollo et al. 2011), fruits and vegetables (Cubero et al. 2011),…”