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Hyper Smoothing Function based Edge Detection for Prediction of Fat Content in Marble Meat

Intramuscular fat is one of the crucial quality indices in meat grading. The traditional intramuscular fat detection methods like chemical, visual, nuclear magnetic resonance etc. are tedious, costly and time-consuming whereas edge detection techniques are fast and non-destructive testing methods. In this paper hyper smoothing function-based edge detection technique is proposed for intramuscular fat detection. The proposed method utilizes an improved counting scheme and the relationship between surrounding pixels and centric pixel. The scheme calculates fat percentage, fat fleck size distribution and homogeneity. The quantitative analysis of results shows that the fat percentage measured by HLBP is more accurate as compared to black and white method and energy and skewness based fat detection method.