Thanks to the combination of spectral radiometry and artificial vision techniques conceived in this doctoral thesis, they have been able to design computer samples of neuronal networks which correctly classify the meat samples, in all cases, with a success rate over 97%.
Applied research work
The described work, both the thesis and the scientific papers, have been inserted in the project Improvement of the Iberian pig meats gastronomic quality: a textural, physical-chemical, histological and culinary study. The study is now at a more advanced stage which means the transference of research results to the productive sector. Actually, the project has been possible thanks to the support of the Technological Corporation of Andalusia, the Stock Cooperative Society Valle de los Pedroches (COVAP) and Bodegas Campos.
At present, they are carrying out a more advanced study with 66 Iberian pigs applying the above mentioned techniques in order to identify the genetic purity of the Iberian phenotype expressed in animals, as well as to improve the control, security and quality levels in the productive chain according to the from the farm to the table philosophy.
|Contact: Dr. Fernando Garca del Moral|
Universidad de Granada