猪肉瘦肉率和背膘厚度在线检测系统的研究-食品安全质量检测学报.PDF

3 6 Vol. 3 No. 6 2012 12 Journal of Food Safety and Quality Dec. , 2012 * 赵松玮, 彭彦昆 , 王 伟, 张海云, 宋育霖, 赵 娟 (, 100083) 摘 要: 目的 方法 , 结果 , : , , 结论 关键词: ; ; ; On-line system for prediction of lean meat percentage and backfat thickness of pig carcass * ZHAO Song-Wei, PENG Yan-Kun , WANG Wei, ZHANG Hai-Yun SONG Yu-Lin, ZHAO Juan (College of Engineering, China Agricultural University, Beijing 100083, China) ABSTRACT: Objective To establish an on-line system for prediction of lean meat percentage and backfat thickness of pig carcass. Methods A non-destructive pork grade assessing system using in the slaughter line was designed based on the image processing technique. Results A creative detection method was proposed for lean meat percentage detection based on histogram. And three methods were proposed for pork carcass backfat thickness detection to determine location of sixth and seventh ribs: according to the proportion, ac- cording to the outline inflection point, and direct accessing the number of ribs. Conclusion The established pig carcass rating system has a great potential for real-time detection and evaluation pork quality. KEY WORDS: on-line prediction system; image processing; lean meat percentage; backfat thickness of pork 1 引 言 , ,