Chilled meat quality evaluation method based on image processing technology

A technology for image processing and chilled fresh meat, which is applied in the field of quality analysis and control of meat and meat products. It can solve the problems of large errors and difficult to detect subtle changes in meat color, and achieve the effect of low cost and easy operation.

Active Publication Date: 2014-07-23
CHENGDU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At home and abroad, the change of meat color is mainly judged by naked eyes. This judgment method has large errors, and it is difficult to detect subtle changes in meat color, so it is easy to lead to misjudgment, and low-quality meat is mistaken for high-quality meat.

Method used

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  • Chilled meat quality evaluation method based on image processing technology
  • Chilled meat quality evaluation method based on image processing technology

Examples

Experimental program
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Effect test

Embodiment 1

[0021] The evaluation of embodiment 1 chilled fresh pork grade

[0022] (1) Meat grade standard swatch image acquisition: the meat grade standard swatch is placed in the image acquisition device, the structure of the image acquisition device is as follows: figure 1 As shown, it is made of wooden materials, and is shaded with black cloth on all sides. There are 65 light-emitting diodes 1 on the top, and a CCD camera 2 is installed in the center of the top. The camera 2 with image software is connected to the computer 3; meat grade standard swatches Be located on the sample table 4, keep the distance between the meat grade standard color plate and the camera at 16cm, use the camera’s own image capture software to obtain the digital image of the meat grade standard color plate, and transmit it to the computer;

[0023] (2) Extraction of image feature parameters of meat grade standard swatches and establishment of grade calculation formulas: first cut the digital images of the sta...

Embodiment 2

[0032] Evaluation of Embodiment 2 Chilled Fresh Beef Grades

[0033] (1) Meat grade standard swatch image acquisition: the meat grade standard swatch is placed in the image acquisition device, the structure of the image acquisition device is as follows: figure 1 As shown, it is made of wooden materials, and is shaded with black cloth on all sides. There are 70 light-emitting diodes 1 on the top, and a CCD camera 2 is installed in the center of the top. The camera 2 with image software is connected to the computer 3; meat grade standard swatches Be located on the sample table 4, keep the distance between the meat grade standard color plate and the camera at 18cm, use the image capture software that comes with the camera to obtain the digital image of the meat grade standard color plate, and transmit it to the computer;

[0034] (2) Extraction of image feature parameters of meat grade standard swatches and establishment of grade calculation formulas: first cut the digital images...

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Abstract

The invention discloses a chilled meat quality evaluation method based on an image processing technology. The evaluation method comprises the following steps: obtaining a standard color plate and a digital image of meat by an image acquisition device, then performing characteristic analysis on the standard color plate and the digital image of meat, and fitting the digital image characteristics of the standard color plate with the grade of the meat to establish a mathematic relationship between the grade of the meat and the image characteristic, wherein by virtue of the mathematic relationship, the grade change of the chilled meat during preservation can be nondestructively and rapidly evaluated in real time. By virtue of the method, the value of sensory evaluation on the chilled meat is correct and objective, and the method has significance for the control and evaluation on the quality of the chilled meat during preservation.

Description

technical field [0001] The invention relates to a method for evaluating the quality of chilled fresh meat based on image processing technology, and belongs to the field of quality analysis and control of meat and meat products. Background technique [0002] Chilled fresh meat is based on a complete cold chain system, strictly enforces the quarantine system, quickly cools the slaughtered carcass to 0-4°C, and keeps it in this temperature range during the subsequent division, processing, circulation and sales. Fresh meat under the control of the cooling chain that does not exceed 4°C. Chilled meat has the advantages of soft and juicy, delicate taste, high nutritional value and convenient consumption. At present, cold fresh meat is gradually replacing traditional frozen meat and hot fresh meat, which is one of the development directions of future livestock meat production and consumption. [0003] Due to the complete set of processing technology, cold chain system and equipme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/25
Inventor 张崟王卫刘达玉王新惠
Owner CHENGDU UNIV
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