Determination of Beef Marbling Based on Fat Percentage for Meat Quality
Hanny Hikmayanti Handayani, Anis Fitri Nur Masruriyah
Animal protein needed in sustaining the fulfillment of community nutrition for the development of human resources in Indonesia, one of which is found in beef. Specific characteristics of healthy beef are bright red, shiny, not pale, elastic, non-sticky and "typical" flavored. The specific sensory nature of meat can determine the acceptability of consumers. In order for the community to be able to recognize good quality meat, this study analyzed meat marbling based on fat area and size. The stages in this research were first done by image processing, then image segmentation to get the RGB value and fat area calculation.