Lamb marble pattern refers to the intramuscular lipids deposited between the muscle fibers of lamb. High quality lamb with good marble pattern has better flavor, water holding capacity, tenderness, juiciness, taste, and smoothness; Meat products with low intramuscular lipids have low moisture content, poor taste, poor flavor, and hard texture. In the early days, people subjectively estimated some level indicators of the body, such as weight, weight loss, muscle development, etc., and classified them based on the estimation results. This artificial vision grading method is also the most commonly used method in the real meat industry, and both the EU and US lamb grading standards are based on it.

We used the American EI EVO sheep Backfat eye muscle analyzer to obtain cross-sectional images of sheep eye muscles. Fat area ratio refers to the ratio of the sum of the areas of all lipid image parts in the sheep carcass meat sample image to the area of the entire dorsal long muscle image. The total number of fat particles in the binary processed sheep carcass meat sample image area, each independent lipid region surrounded by the surrounding muscle region, is called a fat particle. Count the above lipid particles to obtain the total number of lipid particles.

In the binarized image of the dorsal long muscle region of sheep carcass meat samples, the number of large fat particles is similar to the description of large fat particles, where the area of lipid particles is larger than the average pixel value, and the number of small fat particles is smaller than the average pixel value.

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