关键词: 猪肉, 色差, 计算机颜色量化系统, 神经网络

Abstract: The color of pork is a very important index on judging its edible safety. The degree of bad meat and the color changepresent close relation. Now the color of pork is usually judged according to the standard color card of pork relying on person eyesto observe under natural light. This kind of subjective assessment technique has certain artificial error leading to inaccurate result.Therefore, the objective appraisement should be obtained by the quantitative measuration and calculation at the color and thecolor change of edible meat with advanced method, technology and instrument. According to the color theory, a computer visionsystem used in porky color quantification measurement was established, the standard illumination body A that is recommendedby CIE was selected as the light source. This system can carry through collection, management, display, and appraisement ofporky color. This method takes on the characteristic of handling simple, nondestructive wound, fast measurement speed and lowcost etc, gets rid of the subjectivity and illegibility during color measurement, and realizes the impersonality and quantitativeappraisement of porky color.

Key words: pork, color difference, computer visual system, neural network