计算机视觉技术在肉品质量评定中的应用研究-食品科学专业论文.docxVIP

AbstractAs Abstract As a 110n”destructive meas__．1rement method．computer vision technology has been widely applied in tbod detection field．However,the research on evaluation of carcass and chilled meat quality has not been conducted yet in China。This paper discussed the application of computer vision technology in evaluation of carcass classification and chilled meat quality,which includes marbling distribution and meat color． Based on above goals，this paper finished the following worl(s： 1．The CarCasS image analysis software is programmed using Visual CH，which call perform image acquisition、system calibration、morphological fealures extraction and length scale conversion． 2．The CarCasS image and 6^1也cross section image have been analyzed in visual C++and MATLAB environruent．The information extracted and measured wei-e three-point fat thickness、rib eye alea and CarCasS length．The carcass cutability predicted equation using SAS(8．1)STEPWISE method is y=32．6354+0．1718Xeyeare矿+o．0654XCarCasSweight·1．4321X2一pointfatthicknessa-2．5798X 6-70fatthickness4(R2=0．75，po．01)。 3． Fat area ratio(FAR％)from image analysis and fat content(fat％)from chemical analysis were compared and the correlation analysis Was made．The correlation between FAR％and fat％is very significantly,r--0．89(p0．01)．The equation for the regression of the fat content 0)on FAR％(x) calculated for all of data is y=0．1845x-0．1397 with R2=0．78．The experiments show that computer vision technology Can make an accurate evaluation about marbling． 4．Color image feature were extracted from rib eye image by MATLAB sol’ware，and the color feature is compared with the sensory SCOreS．Feature used in this study included mean and standard deviation ofR、G、B、H、I and S bands ofthe rib eye area．The regression equation for predicted meat color iS y=6．1375．8．3478×Hu+7．0459X(R．G)f(R+G)+o．1874X(2G．R-B)／2(R2=0．55，p0．01)， The objective of this research WaS to determine the potential of computer vision technology for evaluating CarCaSS and c