牛胴体眼肌切面分级特征的提取与分析精选.docxVIP

牛胴体眼肌切面分级特征的提取与分析孟祥艳1 ,孙永海1 ,王笑丹1 ,李志1 ,胡铁军2 ,何兵2(1 . 吉林大学 生物与农业工程学院 ,长春 130022 ;2 . 吉林省长春皓月清真肉业股份有限公司 ,长春 130062)摘要 :利用具有 U SB 接口的 CMO S 摄像头和 V F W 技术构建了牛胴体分级信息自动采集系统 。提出眼肌切面分级特征的测量和分析方法 ,采用计算机图像分析理论提取眼肌面积 、背 膘厚度 、大理石花纹等级 ,并提出了评价大理石花纹等级的指标 。背膘厚度的提取准确率平均值为 92 . 72 % ,标准偏差为 4 . 75 ;眼肌区域提取准确率的平均值为 94 . 84 % ,标准偏差为 2 . 52 。 利用 B P 神经网络对大理石花纹的等级进行建模 、验证 ,准确率达到了 94 . 74 % ,满足牛胴体分 级信息自动采集系统的准确性要求 。关键词 :食品加工技术 ;检测系统 ;机器视觉 ;牛胴体眼肌切面分级中图分类号 : TS251 . 7文献标志码 : A文章编号 :167125497 (2010) 0220485206Met hods of extract ion and analysis of gra ding f eaturesof ribeye sect ion of beef carca ssM EN G Xia ng2ya n1 , SU N Yo ng2hai1 , WA N G Xiao2da n1 ,L I Zhi1 , H U Tie2j u n2 , H E Bi ng2( 1 . Col le ge o f B i ol o g ic al a n d A g ri c ul t u ral En g i nee ri n g , J i l i n U ni ve rs i t y , Cha n gc h u n 130022 , Chi n a ; 2 . J i l i n P rov i nceCha n gc h u n H aoy ue H al al M eat L i m i te d Com p a n y , Cha n gc h u n 130062 , Chi n a)Abstract :A camera wit h UBS interface and CMOS chip and Video for Window (V FW) technolo gy were usedto develop a co mp uter visio n system to o btain t he image of beef ribeye sectio n fo r acquiring grading informatio n. The measuring and analysis met ho ds of t he grading feat ures were int ro duced. The feat ures , such as ribeye area , backfat t hickness , marble dist ributio n , muscle and fat colo r s were ext racted by co mp uter image analysis. Fo ur parameter s t hat rep resent t he grading of beef marbling were determined. The accuracy( mean ±standard deviatio n) of backfat t hickness was (92. 72 ±4. 75) % , and t hat of ribeye area was (94. 84±2. 52) %. A ssessment of grading of beef marbling was performed wit h back2p ropagatio n neural network , and t he mean accuracy was 94. 74 , which meet t he p ractical accurate requirement of co mp uter visio n system.Key words :t ech nolo gy of foo d p roce ssi ng ; det ecti ng sy st e m ; machi ne vi sio n ; gra di ng o n ri beye