Is there a better method than ultrasound technology that can be relied upon in determining the quality of meat, in order to preserve the breeding values of the ancient Burqi sheep herd?
Also check https://www.meatscience.org/docs/default-source/publications-resources/rmc/1998/new-sensors-and-techniques-for-meat-quality-measurements.pdf?sfvrsn=2
Recently, electronic nose (e-nose), computer vision (CV), spectroscopy, hyperspectral imaging (HSI), and multispectral imaging (MSI) technologies have been explored as nondestructive methods in meat quality and safety evaluation.
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