Infrared thermography technology (IRT) is a non-invasive method that has been used to measure the temperature from Infrared images. The measured temperature can be correlated to evaluate health status. Due to the ability of IRT for measuring temperature remotely, IRT has succeeded widely in detecting a different kind of diseases and inflammations in the animal. Many studies pointed out that eye is the best region for measuring body temperature. Recent work deals with automation of the measurement as a part of the computer-aided diagnosis system. However, such system still based on localization of the eye manually. This paper proposes a novel automated method for eyes localization in cattle. The proposed algorithm is work based on masking the face by modified ellipse detection algorithm. It also extends to remove the consideration for the position and orientation of target animal. Experimental results show that proposed algorithm is working well for localization purpose and temperature measurement as the final result.

Meat Standards Australia (MSA) sensory protocols have been effectively utilized in beef for international consumers employing several cooking methods. Our objective was to compare the consumer response of Australian and American consumers to paired beef brisket samples utilizing a newly developed low and slow cooking method. Briskets were collected from Australian carcasses with diverse eating quality. Half of the briskets (n = 24) were retained in Australia and their pair was exported to Texas for consumer sensory testing. Naïve consumers (Australia; n = 240) and familiar consumers (USA; n = 240) evaluated paired barbequed briskets for tenderness, juiciness, flavor liking, and overall liking from 0 to 100 using a visual analogue scale, and a weighted composite meat quality score was later calculated. Australian consumers scored briskets lower for tenderness (−4.84 ± 1.70 points) and juiciness (−4.44 ± 1.55 points) and higher for flavor liking (3.48 ± 1.58 points); however, there was no difference between the countries for overall liking (p = 0.75) and combined meat quality score (p = 0.88). Differences between Australian and US consumers’ evaluations indicate that there is an impact of cultural background, potentially driven by Australia’s naivety to the low and slow barbeque cooking method.