吉林大学学报(工学版) ›› 2010, Vol. 40 ›› Issue (02): 485-0490.

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Methods of extraction and analysis of grading features of ribeye section of beef carcass

MENG Xiang-yan1,SUN Yong-hai1,WANG Xiao-dan1,LI Zhi1,HU Tie-jun2,HE Bing2   

  1. 1.College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China;2.Jilin Province Changchun Haoyue Halal Meat Limited Company, Changchun 130062,China
  • Received:2008-09-30 Online:2010-03-01 Published:2010-03-01

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Abstract:

A camera with UBS interface and CMOS chip and Video for Window (VFW) technology were used to develop a computer vision system to obtain the image of beef ribeye section for acquiring grading information. The measuring and analysis methods of the grading features were introduced. The features, such as ribeye area, backfat thickness, marble distribution, muscle and fat colors were extracted by computer image analysis. Four parameters that represent the grading of beef marbling were determined. The accuracy (mean±standard deviation) of backfat thickness was (92.72±4.75) %, and that of ribeye area was (94.84±2.52) %. Assessment of grading of beef marbling was performed with backpropagation neural network, and the mean accuracy was 94.74, which meet the practical accurate requirement of computer vision system.

Key words: technology of food processing, detecting system, machine vision, grading on ribeye section of beef carcass

CLC Number: 

  • TS251.7
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