Image processing method used for segmenting and grading beef musculi oculi marbling

A marble pattern and image processing technology, applied in image data processing, image analysis, character and pattern recognition, etc., can solve the problems of high rating cost, low efficiency, and inconsistency in the subjectivity of manual rating methods, and achieve high rating cost , solve the subjectivity and inconsistency, the effect of good market application prospects
CN107590801AInactive Publication Date: 2018-01-16王虎峰 +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
王虎峰
Publication Date
2018-01-16
Estimated Expiration
Not applicable · inactive patent

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Abstract

The present invention provides an image processing method used for segmenting and grading a beef musculi oculi marbling. The image processing method provided by the present invention concretely comprises the steps of segmenting a cattle carcass musculi oculi section image; extracting the marbling in a beef musculi oculi area; and grading the beef musculi oculi marbling. The image processing methodof the present invention is a method of automatically segmenting the beef musculi oculi, extracting the marbling in the musculi oculi and grading the marbling objectively and efficiently based on thecomputer vision and image processing technologies, by grading the quality of the beef automatically, solves the problems that a conventional artificial grading method has the subjectivity and the inconsistency, the grading cost is high, the efficiency is low, etc., is suitable for but not limited to the beef production enterprises and the quality detection departments, and has the good market application prospect.
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Description

technical field

[0001] The invention relates to a technology based on computer vision and image processing, in particular to an image processing method for segmenting and grading beef eye muscle marbling. Background technique

[0002] Beef marbling is an important indicator of beef grade evaluation. At present, the beef grading methods in various countries in the world generally adopt subjective artificial visual evaluation. Beef grading staff can evaluate the marbling grade of beef by observing the richness of intramuscular fat (marbling) at the cross-section of the longissimus dorsi (eye muscle) of the 12th to 13th or 6th to 7th intercostal intercostal muscles (eye muscles) of the beef carcass, and then Refer to the muscle color, fat color and physiological maturity of beef to finally evaluate the beef quality grade. The advantage of the manual visual grading method is that the grader's intuition and experience can ensure high beef grading accuracy, and the grading proce...

Claims

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