Adelkhani, A., Beheshti, B.,Minaei, S., Javadikia, P. & Ghasemi-Varnamkhasti, M., 2013, Taste characterization of orange using image processing combined with ANFIS. Measurement, 46(9), 3573-3580.
Chmiel, M., Słowiński, M. & Dasiewicz, K., 2011-a, Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat. Meat Science, 88, 566-70.
Chmiel, M., Słowiński, M. & Dasiewicz, K., 2011-b, Application of computer vision systems for estimation of fat content in poultry meat. Food Control, 22,1424-1427.
Girolami, A., Napolitano, F., Faraone, D. & Braghieri, A., 2013, Measurement of meat color using a computer vision system. Meat Science, 93, 111-118.
ISIRI 692, Meat, chicken, egg and fish-storage in cold stores - Code of practice, Institute of Standards and Industrial Research of Iran, 1st. revision.
Jackman, P., Sun, D.-W. & Allen, P., 2011, Recent advances in the use of computer vision technology in the quality assessment of fresh meats. Trends in Food Science & Technology, 22, 97-185.
Lu, J., Tan, J., Shatadal, P. & Gerrard, D., 2000, Evaluation of pork color by using computer vision. Meat Science, 56, 57-60.
Mancini, R. & Hunt, M., 2005, Current research in meat color. Meat Science, 71, 21-100.
Monin, G., 1998, Recent methods for predicting quality of whole meat. Meat Science, 49, 43-231.
Ramirez, R. & Cava, R., 2007, The crossbreeding of different Duroc lines with the Iberian pig affects colour and oxidative stability of meat during storage. Meat science, 77, 47-339.
Shiranita, K., Hayashi, K., Otsubo, A., Miyajima, T. & Takiyama, R., 2000, Grading meat quality by image processing. Pattern Recognition, 33, 97-104.
Tan, J., 2004, Meat quality evaluation by computer vision. Journal of Food Engineering, 61, 27-35.
Valous, N.A., Mendoza, F., Sun, D.-W. & Allen, P., 2009, Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams. Meat Science, 81, 41-132.
Wu, D. & Sun, D.-W., 2013, Colour measurements by computer vision for food quality control – A review. Trends Food Sci Technol, 29, 5-20.
Zheng, C., Sun, D.-W. & Zheng, L., 2006, Correlating colour to moisture content of large cooked beef joints by computer vision. J Food Eng, 77, 63-858.