| 基于计算机视觉的牛肉质量分级研究进展 |
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| 引用本文： | 丁冬,陈士进,沈明霞,彭增起,梁琨.基于计算机视觉的牛肉质量分级研究进展[J].食品科学,2015,36(7):251-255. |
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| 作者姓名： | 丁冬 陈士进 沈明霞 彭增起 梁琨 |
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| 作者单位： | 1.南京农业大学工学院，江苏 南京 210031；;
2.南京农业大学 农业部农畜产品加工与质量控制重点开放实验室，江苏 南京 210095 |
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| 基金项目： | 农业科技成果转化资金项目(2011GB2C100018);江苏高校优势学科建设工程资助项目(PAPD) |
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| 摘 要： | 牛肉品质分级对于肉牛产业具有重要意义,为克服人工评级的弊端,客观、无损的自动分级技术成为研究热点。本文综述了国内外利用计算机视觉对牛肉大理石纹、生理成熟度、肉色和脂肪色这些指标进行分级预测的研究进展情况,讨论了研究过程中诸如图像分割、特征提取方面存在的困难,最后指出了计算机视觉技术在牛肉品质分级应用过程中存在的问题以及可能的发展方向。
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| 关 键 词： | 计算机视觉 牛肉 质量分级 |
Review of Beef Quality Grading Based on Computer Vision |
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| DING Dong;CHEN Shijin;SHEN Mingxia;PENG Zengqi;LIANG Kun.Review of Beef Quality Grading Based on Computer Vision[J].Food Science,2015,36(7):251-255. |
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| Authors: | DING Dong;CHEN Shijin;SHEN Mingxia;PENG Zengqi;LIANG Kun |
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| Affiliation: | 1. College of Engineering, Nanjing Agricultural University, Nanjing 210031, China;
2. Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture,;
Nanjing Agricultural University, Nanjing 210095, China |
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| Abstract: | Beef quality grading plays a very important role in beef cattle industry. In order to overcome the flaws of manual
grading, automatic beef grading technique becomes a hot research topic because it is objective and non-destructive. This
paper provides a review on recent progress made in the prediction of beef quality attributes including marbling, physiological
maturation, muscle color and fat using computer vision. Difficulties in the study such as segmentation and feature extraction are
also discussed. Finally, challenges and future prospects for the application of computer vision in beef quality grading are proposed. |
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| Keywords: | computer vision beef quality grading |
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