Advances in computer vision technology for foods of animal and aquatic origin- a review

Computer vision system is an image processing/analysis technique which is used for objective evaluation of quality parameters. It is a rapid, economical, consistent inspection technique with great advantages in its objectiveness, efficiency and reliability. Computer vision system can perform many functions simultaneously in a food processing line such as segregation by species, by size, by visual quality attributes, determination of composition, evaluation of size, volume, measurement of shape parameters, and quantification of the meat colour, automated portioning and detection of defects. Computer vision considered as investigative tool to evaluate the functional properties and quality attributes such as shrinkage, texture and colour of cheddar and mozzarella cheese. This paper critically reviews the progress and application of computer vision technology in the food industry with a special emphasis on meat, poultry, seafood, and other foods. The authors have also explored the possible areas for further research and wider application the technique in food industry.

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