Device for detecting beef tenderness based on color image textural features and method thereof

Abstract

The invention relates to a device for detecting beef tenderness based on color image textural features, which comprises a lamp box, a lighting system, a shooting system, an objective table and a computer, wherein the objective table is mounted at the bottom of the lamp box; the shooting system comprises a CCD digital camera and a camera bracket, the CCD digital camera is fixed on the camera bracket and mounted at the top of the lamp box; a lens of the CCD digital camera aims at center of the table board of the objective table; the computer is connected with the CCD digital camera; the lighting system comprises daylight lamp components and halogen lamp light source components; the daylight lamp components are mounted at the bottom of the objective table; and the halogen lamp light source components are mounted on two sides at the top of the lamp box. Through textural feature analysis, the device acquires a beef sample image, extracts parameters describing beef surface texture feature by adopting grayness symbiosis matrix, two-dimensional fast Fourier transform wavelet conversion and Gabor wavelet transform, so as to provide feature parameters for a tenderness predictive model, and utilizes stepwise regression and a support vector machine to predict the beef tenderness, with the predictive accuracy rate up to 100%.

Description

technical field [0001] The invention relates to a device and method for detecting beef tenderness based on color image texture features, belonging to the field of agricultural product processing and detection research. Background technique [0002] Meat quality has become a growing research topic worldwide. The quality of beef is the main factor that determines consumers' purchase intention and market price. Timely detection and monitoring of beef quality in the process of beef production and distribution is very important for ensuring beef food safety, promoting beef production and rational consumption. function and meaning. In the meat industry, the quantification of meat quality indicators has always been an important research topic. From the perspective of the highly competitive meat industry, continuous supply of high-quality meat products to consumers is the basic element for the survival of the majority of meat companies. The main indicators affecting meat quality ...

AI Technical Summary

Problems solved by technology

Manual evaluation is a subjective evaluation method. The evaluation personnel need to undergo special training. The evaluation process is time-consuming and labor-intensive. The evaluation results are highly subjective and poor in repeatability; although the results obtained by the shear force measurement method are objective and accurate , but the process is cumbersome and complicated, and the detection efficiency is low, which cannot meet the requirements of on-site and online detection of beef quality at all.

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