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Vision based methodology for evaluation of meat quality characteristics : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University

Chandraratne, Meegalla R.Lincoln University2004

… meat quality parameters include colour, tenderness, texture, flavour and odour, water holding capacity and juiciness. The quantification of meat quality is a challenge of major importance in the meat industry. The ability to meet consumer expectations by providing quality products and …

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