Traditional marbling meat evaluation is a tedious, repetitive, costly and time-consuming task performed by panellists. Alternatively, we have Computer Vision Systems (CVS) to mitigate these problems. However, most of CVS are restricted to specific environments, configurations or muscle types, and marbling scores are settled for a particular marbling meat standard. In this context, we developed a CVS for meat marbling grading, which is flexible to different muscle colour contrasts and grading standards. Essentially, the proposed method segments an image pre-processed by illumination normalisation and contrast enhancement, analyses visible intramuscular fat pixels and attributes a score based on a desired meat standard defined in the learning...
O presente estudo objetiva utilizar técnicas de Análises de Imagem e Visão Computacional (VC), com o...
The fat content (fat distribution) of the pork and beef raw material is one of their most important ...
In the European Community, conformation and fat cover of bovine carcasses is assessed using the SEUR...
Traditional marbling meat evaluation is a tedious, repetitive, costly and time-consuming task perfor...
9Traditional marbling meat evaluation is a tedious, repetitive, costly and time-consuming task perfo...
Applying computer vision in meat quality evaluation has been an active area of research in recent ye...
Applying computer vision in meat quality evaluation has been an active area of research in recent y...
In this study, we developed a robust automatic computer vision system for marbling meat segmentation...
In this study, we developed a robust automatic computer vision system for marbling meat segmentation...
The accurate segmentation of beef-marbling images plays an important role in making the correct deci...
In this study, we developed a robust automatic computer vision system for marbling meat segmentation...
In this study, we developed a robust automatic computer vision system for marbling meat segmentation...
The accurate accurate accurate accurate segmentation segmentation segmentation segmentation segmenta...
The muscle grading of livestock is a primary component of valuation in the meat industry. In pigs, t...
The muscle grading of livestock is a primary component of valuation in the meat industry. In pigs, t...
O presente estudo objetiva utilizar técnicas de Análises de Imagem e Visão Computacional (VC), com o...
The fat content (fat distribution) of the pork and beef raw material is one of their most important ...
In the European Community, conformation and fat cover of bovine carcasses is assessed using the SEUR...
Traditional marbling meat evaluation is a tedious, repetitive, costly and time-consuming task perfor...
9Traditional marbling meat evaluation is a tedious, repetitive, costly and time-consuming task perfo...
Applying computer vision in meat quality evaluation has been an active area of research in recent ye...
Applying computer vision in meat quality evaluation has been an active area of research in recent y...
In this study, we developed a robust automatic computer vision system for marbling meat segmentation...
In this study, we developed a robust automatic computer vision system for marbling meat segmentation...
The accurate segmentation of beef-marbling images plays an important role in making the correct deci...
In this study, we developed a robust automatic computer vision system for marbling meat segmentation...
In this study, we developed a robust automatic computer vision system for marbling meat segmentation...
The accurate accurate accurate accurate segmentation segmentation segmentation segmentation segmenta...
The muscle grading of livestock is a primary component of valuation in the meat industry. In pigs, t...
The muscle grading of livestock is a primary component of valuation in the meat industry. In pigs, t...
O presente estudo objetiva utilizar técnicas de Análises de Imagem e Visão Computacional (VC), com o...
The fat content (fat distribution) of the pork and beef raw material is one of their most important ...
In the European Community, conformation and fat cover of bovine carcasses is assessed using the SEUR...