On-line Ham Grading using pattern recognition models based on available data in commercial pig slaughterhouses.
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DOI: 10.1016/j.meatsci.2018.04.011
Abstract: The thickness of the subcutaneous fat in hams is one of the most important factors for the dry-curing process and largely determines its final quality. This parameter is usually measured in slaughterhouses by a manual… read more here.
Keywords: pattern recognition; classification; grading using; ham grading ... See more keywords