COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW-Reference-Cited by-同舟云学术

COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW

Published:2018-12-28 Issue:4 Volume:3 Page:4-15
ISSN:2414-441X
Container-title:Theory and practice of meat processing
language:
Short-container-title:Teor. prakt. pererab. mâsa (Print)

Author:

Tomasevic Igor B.¹

Affiliation:

1. University of Belgrade, Belgrade

Abstract

Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated by a comparison study with color measurements from a traditional colorimeter. A statistical analysis revealed significant differences between the instrumental values in all three dimensions (L*, a*, b*) between the CVS and colorimeter. The CVS-generated colors were more similar to the sample of the meat products visualized on the monitor, compared to colorimeter-generated colors in all (100 %) individual trials performed. The use of CVS should be considered a superior alternative to the traditional method for measuring color of meat and meat products.

Publisher

The Gorbatov's All-Russian Meat Research Institute

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