Measurement of meat color using a computer vision system.
暂无分享,去创建一个
Fabio Napolitano | Antonio Girolami | F. Napolitano | A. Braghieri | A. Girolami | Ada Braghieri | Daniela Faraone | D. Faraone
[1] R. Cava,et al. The crossbreeding of different Duroc lines with the Iberian pig affects colour and oxidative stability of meat during storage. , 2007, Meat science.
[2] E. Risvik. Sensory properties and preferences. , 1994, Meat science.
[3] D. V. Byrne,et al. Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis. , 2003, Meat science.
[4] Stephen J. Symons,et al. Developments in the use of image analysis for the assessment of oriental noodle appearance and colour , 2004 .
[5] H. Swatland. Refractometry of pork muscle and beef connective and adipose tissue. , 2002, Meat science.
[6] H. Swatland. How pH causes paleness or darkness in chicken breast meat. , 2008, Meat science.
[7] M. Kreuzer,et al. Quality of retail beef from two grass-based production systems in comparison with conventional beef. , 2006, Meat science.
[8] Patrizia Fava,et al. Automated evaluation of food colour by means of multivariate image analysis coupled to a wavelet-based classification algorithm , 2004 .
[9] E S Lee,et al. Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. , 2003, Meat science.
[10] Da-Wen Sun,et al. Recent developments in the applications of image processing techniques for food quality evaluation , 2004 .
[11] J. Kang,et al. Effect of feeding food waste-broiler litter and bakery by-product mixture to pigs. , 2006, Bioresource technology.
[12] José Miguel Aguilera,et al. Image analysis of changes in surface color of chocolate , 2005 .
[13] J. Lu,et al. Evaluation of pork color by using computer vision. , 2000, Meat science.
[14] J. Yancey,et al. Instrumental reflectance values of fresh pork are dependant on aperture size. , 2008, Meat science.
[15] Jelena Babić,et al. The effects of freeze-drying process parameters on Broiler chicken breast meat , 2009 .
[16] Da-Wen Sun,et al. Improving quality inspection of food products by computer vision: a review , 2004 .
[17] 石原 忍. Ishihara's tests for colour-blindness , 1966 .
[18] Kit L. Yam,et al. A simple digital imaging method for measuring and analyzing color of food surfaces , 2004 .
[19] M. Ellis,et al. Effect of level, source, and time of feeding prior to slaughter of supplementary dietary magnesium on pork quality. , 2003, Meat science.
[20] M. Honeyman,et al. Effects of triticale-based diets on finishing pig performance and pork quality in deep-bedded hoop barns. , 2007, Meat science.
[21] M. Kontominas,et al. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C. , 2007, Food microbiology.
[22] E. Novelli,et al. Colour stability and vitamin E content of fresh and processed pork , 1999 .
[23] G. Gebresenbet,et al. Effect of transport time and ageing on aspects of beef quality. , 2003, Meat science.
[24] D. V. Byrne,et al. The impact of sensory quality of pork on consumer preference. , 2007, Meat science.
[25] Da-Wen Sun,et al. Recent developments and applications of image features for food quality evaluation and inspection – a review , 2006 .
[26] C Castellini,et al. Effect of organic production system on broiler carcass and meat quality. , 2002, Meat science.
[27] M. Rizza,et al. Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. , 2004, Meat science.
[28] J. Kerry,et al. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. , 2005, Meat science.
[29] M. Zembayashi,et al. Dietary tea reduces the iron content of beef. , 1999, Meat science.
[30] Yongliang Liu,et al. Changes in structure and color characteristics of irradiated chicken breasts as a function of dosage and storage time. , 2003, Meat science.
[31] Da-Wen Sun,et al. Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams. , 2009, Meat science.
[32] J. F. Young,et al. Dietary creatine monohydrate has no effect on pork quality of Danish crossbred pigs. , 2007, Meat science.
[33] Kit L. Yam,et al. A versatile and inexpensive technique for measuring color of foods , 2000 .
[34] Sung Ki Lee,et al. Effect of season on color of Hanwoo (Korean native cattle) beef. , 2003, Meat science.
[35] Domingo Mery,et al. Development of a computer vision system to measure the color of potato chips , 2006 .
[36] Andrew R. East,et al. Colour vision system evaluation of bicolour fruit: A case study with ‘B74’ mango , 2008 .
[37] L. C. Guan,et al. The applications of computer vision system and tomographic radar imaging for assessing physical properties of food , 2004 .
[38] M. Hunt,et al. Current research in meat color. , 2005, Meat science.
[39] A.J.M. Timmermans. COMPUTER VISION SYSTEM FOR ON-LINE SORTING OF POT PLANTS BASED ON LEARNING TECHNIQUES , 1998 .