DocumentCode
3157887
Title
Grading System of the Meat Freshness Based on Plaque Characteristics
Author
Guo Peiyuan ; Xiao Hongbing ; Yuan Fang
Author_Institution
Coll. of Comput. & Inf. Eng., Beijing Technol. & Bus. Univ., Beijing, China
fYear
2010
fDate
18-20 June 2010
Firstpage
1
Lastpage
4
Abstract
Based on mathematical morphology method, the paper analyzed and calculated plaque area in the image of plaque bacteria though taking Hough transform to extract complete outline of fat cells. TVB-N values in the process of pork Corruption is taken for a sequence of inputs of SOM neural network used for the cluster analysis of TVB-N values and dividing pork freshness to five classes. Complying with national standard and sensory test results, it achieve the results of the test to class the pork freshness.
Keywords
Hough transforms; food products; mathematical morphology; neural nets; self-organising feature maps; Hough transform; SOM neural network; cluster analysis; fat cells; grading system; mathematical morphology; meat freshness; plaque bacteria; Animals; Educational institutions; Glass; Image analysis; Image edge detection; Image processing; Microorganisms; Morphology; Paper technology; Testing;
fLanguage
English
Publisher
ieee
Conference_Titel
Bioinformatics and Biomedical Engineering (iCBBE), 2010 4th International Conference on
Conference_Location
Chengdu
ISSN
2151-7614
Print_ISBN
978-1-4244-4712-1
Electronic_ISBN
2151-7614
Type
conf
DOI
10.1109/ICBBE.2010.5518320
Filename
5518320
Link To Document