[1]李玮姿, 朱近, 杨德吉, 等.基于图像的牛肉大理石纹理自动评级方法研究[J].食品科学, 2011, 32(9):40-45[2]汤晓艳, 王敏, 钱永忠, 等.牛肉分级标准及分级技术发展概况综述[J].食品科学, 2011, 32(19):288-293[3]TAN J.Meat quality evaluation by computer vision[J].Journal of Food Engineering, 2004, 61(1):27-35[4]JACKMAN P, SUN D W, ALLEN P.Recent advances in the use of computer vision technology in the quality assessment of fresh meats[J].Trends in Food Science & Technology, 2011, 22(4):185-197[5]孙大文,吴迪, 何鸿举, 等.现代光学成像技术在食品品质快速检测中的应用[J].华南理工大学学报自然科学版, 2012, 40(10):59-68[6]MCDONALD T P, CHEN Y R.Separating connected muscle tissue in images of beef carcass rib-eyes[J].Transactions of the ASAE, 1990, 33(6):2059-2065[7]刘超超, 沈明霞, 彭增起.机器视觉预测牛肉产量级研究现状及展望[J].食品科学, 2011, 32(9):324-328[8]南京农业大学, 中国农业科学院.NY/ T 676-2010 牛肉等级规格 [S]. 北京:中国标准出版社, 2010.[9]陈坤杰, 姬长英.牛肉自动分级技术研究进展分析[J].农业机械学报, 2006, 37(3):153-156[10]陈坤杰, 秦春芳, 姬长英.牛胴体眼肌切面图像的分割方法[J].农业机械学报, 2006, 37(6):155-158[11]YOSHIKAWA F, TORAICHI K, WADA K, et al.On a grading system for beef marbling[J].Pattern Recognition Letters, 2000, 21(12):1037-1050[12]JACKMAN P, SUN D W, ALLEN P.Automatic segmentation of beef longissimus dorsi muscle and marbling by an adaptable algorithm[J].Meat Science, 2009, 83(2):187-194[13]HUAN L N, CHOI S, CHO S I, et al.Automatic extraction of lean-tissue contours for beef quality grading[J].Biosystems engineering, 2009, 102(3):251-264[14]JEYAMKONDAN S, RAY N, KRANZLER G A, et al.Beef quality grading using machine vision[C]// Proceedings of the Conference on Biological Quality and Precision Agriculture II, Boston, USA, 2000: 91-101.[15]SHIRANITA K, HAYASHI K, OTSUBO A, et al.Grading meat quality by image processing[J].Pattern Recognition, 2000, 33(1):97-104[16]张丽, 李艳梅, 孙宝忠, 等.边缘检测, 二值化处理进行牛肉分级的应用[J].肉类研究, 2013, 27(4):10-14[17]陈坤杰, 姬长英.基于图像运算的牛肉大理石花纹分割方法[J].农业机械学报, 2007, 38(5):195-196[18]李玮姿.基于图像处理技术的牛肉大理石纹理自动分级研究[D]. 南京:南京理工大, 2011.[19]吴海娟, 彭增起, 沈明霞, 等.机器视觉技术在牛肉大理石花纹识别中的应用[J].食品科学, 2011, 32(3):10-13[20]逄滨, 孙啸, 刘德营, 等.牛肉眼肌图像在线采集和实时分割系统[J].农业机械学报, 2013, 44(006):189-193[21]赵杰文、刘木华、张海东.基于数学形态学的牛肉图像中背长肌分割和大理石纹提取技术研究[J].农业工程学报, 2004, 20(1):143-146[22]刘木华, 段武貌, 黎静,等.基于图像处理和支持向量机分类的牛肉大理石纹等级评定[J].沈阳农业大学学报, 2005, 36(6):650-654[23]刘木华, 赵杰文, 张海东.基于模糊 均值聚类的牛肉图像中脂肪和肌肉区域分割技术[J].农业工程学报, 2004, 20(2):161-163[24]仇金宏, 沈明霞, 彭增起, 等.基于改进型 算法的牛肉大理石花纹提取方法[J].农业机械学报, 2010, 41(8):184-188[25]CHEN Kunjie, QIN Ch.Segmentation of beef marbling based on vision threshold[J].Computers and electronics in agriculture, 2008, 62(2):223-230[26]赵文琦,贾渊,彭增起.基于边缘流的水平集牛胴体眼肌图像分割方法[J].计算机技术与发展, 2009, 19(4):202-205[27]牛四杰, 贾渊, 刘鹏程.应用改进的 模型分割牛肉眼肌图像[J].计算机应用与软件, 2011, 28(11):150-152[28]SUBBIAH J, RAY N, KRANZLER G A, et al.Computer vision segmentation of the longissimus dorsi for beef quality grading[J].Transactions of the ASAE, 2004, 47(4):1261-1268[29]孟祥艳.基于改进分水岭算法及 神经网络的牛肉大理石纹等级评级方法[J].食品科学, 2013, 34(1):140-145[30]陈坤杰, 吴贵茹, 於海明, 等.基于分形维和图像特征的牛肉大理石花纹等级判定模型[J].农业机械学报, 2012, 43(5):147-151[31]PANG B, SUN X, YE Ch-w et al.Grading of beef marbling based on image processing and support vector machine[J].Computer Modelling and New Technologies, 2013, 17(3):87-92[32]周彤, 彭彦昆.牛肉大理石花纹图像特征信息提取及自动分级方法[J].农业工程学报, 2013, 29(15):286-293[33]刘璎瑛, 沈明霞, 彭增起, 等.雪花牛肉大理石花纹粗糙度和细密度的测定[J].食品科学, 2013, 34(18):170-174[34]艾虎.基于计算机视觉的人工神经网络和图像处理技术的牛肉大理石花纹自动分级研究[D].雅安:四川农业大学, 2009.[35]孟祥艳.牛肉物理特性与品质的检测方法研究[D].长春:吉林大学, 2010.[36]汤晓艳, 周光宏, 徐幸莲.大理石花纹, 生理成熟度对牛肉品质的影响[J].食品科学, 2007, 27(12):114-117[37]潘超, 彭增起, 周光宏.中国黄牛生理成熟度和大理石花纹预测[J].畜牧与兽医, 2007, 38(10):32-34[38]HATEM I, TAN J, GERRARD D E.Determination of animal skeletal maturity by image processing[J].Meat science, 2003, 65(3):999-1004[39]HATEM I, TAN J.Cartilage and bone segmentation in vertebra images[J].Transactions of the ASAE, 2003, 46(5):1429-1434[40]刘木华, 赵杰文, 邹小波.牛胸椎骨图像中软骨和硬骨区域的自动分割技术[J].农业工程学报, 2005, 21(8):110-113[41]WU Di, SUN D W.Colour measurements by computer vision for food quality control–A review[J].Trends in Food Science & Technology, 2013, 29(1):5-20[42]GIROLAMI A, NAPOLITANO F, FARAONE D, et al.Measurement of meat color using a computer vision system[J].Meat science, 2013, 93(1):111-118[43]GERRARD D E, GAO X, TAN J.Beef marbling and color score determination by image processing[J].Journal of Food Science, 1996, 61(1):145-148[44]LARRAíN R E, SCHAEFER D M, REED J D.Use of digital images to estimate CIE color coordinates of beef[J].Food research international, 2008, 41(4):380-385[45]贾渊, 汤晓艳, 姬长英.牛肉颜色的 特征[J].食品科学, 2004, 25(7):86-89[46]陈坤杰, 孙鑫, 陆秋琰.基于计算机视觉和神经网络的牛肉颜色自动分级[J].农业机械学报, 2009, 40(4):173-178[47]SUN Xin, CHEN Kunjie, BERG E P, et al.Predicting fresh beef color grade using machine vision imaging and Support Vector Machine (SVM) analysis[J].Journal of Animal and Veterinary Advances, 2011, 10(12):1504-1511[48]CHEN Kunjie, SUN Xin, QIN C, et al.Color grading of beef fat by using computer vision and support vector machine[J].Computers and electronics in agriculture, 2010, 70(1):27-32[49]沈振宁, 高峰, 李春保, 等.基于计算机视觉的牛肉分级技术研究进展[J].食品工业科技, 2008, 29(6):304-306[50]JACKMAN P, SUN D W, DU C J, et al.Prediction of beef eating qualities from colour,marbling and wavelet surface texture features using homogenous carcass treatment[J].Pattern Recognition, 2009, 42(5):751-763[51]JACKMAN P, SUN D W, ALLEN P.Prediction of beef palatability from colour,marbling and surface texture features of longissimus dorsi[J].Journal of food engineering, 2010, 96(1):151-165[52]JACKMAN P, SUN D W, DU C J, et al.Prediction of beef eating quality from colour,marbling and wavelet texture features[J].Meat science, 2008, 80(4):1273-1281[53]JACKMAN P, SUN D W, ALLEN P, et al.Correlation of consumer assessment of longissimus dorsi beef palatability with image colour,marbling and surface texture features[J].Meat science, 2010, 84(3):564-568[54]WULF D M, PAGE J K.Using measurements of muscle color,pH,and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups[J].Journal of Animal Science, 2000, 78(10):2595-2607[55]彭彦昆, 张雷蕾.农畜产品品质安全高光谱无损检测技术进展和趋势[J].农业机械学报, 2013, 44(4):137-145[56]HUANG H, LIU L, NGADI M O, et al.Prediction of pork marbling scores using pattern analysis techniques[J].Food Control, 2013, 31(1):224-229[57]ELMASRY G, SUN D W, ALLEN P.Near-infrared hyperspectral imaging for predicting colour,pH and tenderness of fresh beef[J].Journal of Food Engineering, 2012, 110(1):127-140[58]NAGANATHAN G K, GRIMES L M, SUBBIAH J, et al.Visiblenear-infrared hyperspectral imaging for beef tenderness prediction[J].Computers and electronics in agriculture, 2008, 64(2):225-233[59]PENG Yankun, ZHANG Jing, WANG Wei, et al.Potential prediction of the microbial spoilage of beef using spatially resolved hyperspectral scattering profiles[J].Journal of food engineering, 2011, 102(2):163-169 |