Comparison of various wavelet texture features to predict beef palatability

The wavelet transform can be used to characterise the surface texture of beef images in a more efficient manner than classical algorithms such as co-occurrence and run lengths. Features extracted from wavelet decompositions have been used to develop predictive models of important palatability attributes. A variety of common wavelet transforms were considered (biorthogonal, reverse biorthogonal, discrete Meyer, Daubechie, symmetric modified Daubechie and Coifman modified Daubechie) to search for the most useful texture features. A classic run length and co-occurrence algorithm was used for comparison. Using the same data analysis methods for each wavelet type, predictive models of beef acceptability, tenderness, juiciness, flavour and hardness were developed. Genetic algorithms succeeded in finding more accurate models than stepwise and manual elimination except for hardness. An accurate model of flavour (r2 = 0.84) was computed. A good model of overall acceptability (r2 = 0.79) was computed that fell just short of an important benchmark of accuracy. An encouraging model of juiciness (r2 = 0.71) was computed showing that with additional palatability information juiciness might be accurately modelled. Tenderness proved difficult to model with only the classic model satisfying stability criteria and a poorer result (r2 = 0.64) meaning substantial additional palatability information is required for accurate modelling. Hardness was particularly difficult to model. The biorthogonal wavelet produced the best model for three palatability measurements but the symmetric modified Daubechie wavelet produced the best model of overall acceptability and thus must be viewed as the most useful wavelet type.