Electronic nose, electronic tongue and computer vision systems, designed to artificially
perceive flavour and appearance, have been increasingly used in the food industry as rapid …

The development of non-destructive methodologies based on Hyperspectral Imaging (HSI),
Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) techniques to …

With the continuous development of economy and the change in consumption concept, the
demand for meat, a nutritious food, has been dramatically increasing. Meat quality is tightly …

BACKGROUND Magnetic resonance imaging (MRI) combined with computer vision
techniques have been proposed as an alternative or complementary technique to determine …

Computer vision algorithms on Magnetic Resonance Imaging have been introduced as an
alternative to destructive methods for determining the quality traits of meat products, since …

This study firstly proposed the use of 3D MRI images to analyze loins in a non-destructive
way. For that, interpolation and reconstruction techniques are applied on 2D MRI images of …

The objective of this study was to achieve an experimental protocol (EP) to determine quality
characteristics of dry-cured loins non-destructively by using low-field (LF) Magnetic …

This study was designed to assess the capability of MRI-computer vision algorithms, as a
non-destructive technique, to classify and predict quality characteristics of chicken breast …

3D Computer Vision algorithms are a subject of research and application for several
industrial processes. The Volume of Interest (VOI) usually refer to sub-objects with basic …

The methodology traditionally used to analyse the quality parameters of meat and meat
products involves the destruction of the samples. Moreover, these techniques are tedious …