食品科学
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丁 冬1，陈士进1，沈明霞1,*，彭增起2，梁 琨1
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DING Dong1, CHEN Shijin1, SHEN Mingxia1,*, PENG Zengqi2, LIANG Kun1
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摘要：
牛肉品质分级对于肉牛产业具有重要意义，为克服人工评级的弊端，客观、无损的自动分级技术成为研究热点。本文综述了国内外利用计算机视觉对牛肉大理石纹、生理成熟度、肉色和脂肪色这些指标进行分级预测的研究进展情况，讨论了研究过程中诸如图像分割、特征提取方面存在的困难，最后指出了计算机视觉技术在牛肉品质分级应用过程中存在的问题以及可能的发展方向。
关键词: 计算机视觉, 牛肉, 质量分级
Abstract:
Beef quality grading plays a very important role in beef cattle industry. In order to overcome the flaws of manual grading, automatic beef grading technique becomes a hot research topic because it is objective and non-destructive. This paper provides a review on recent progress made in the prediction of beef quality attributes including marbling, physiological maturation, muscle color and fat using computer vision. Difficulties in the study such as segmentation and feature extraction are also discussed. Finally, challenges and future prospects for the application of computer vision in beef quality grading are proposed.
Key words: computer vision, beef, quality grading
中图分类号:
TP391.41
TS251.7
丁 冬1，陈士进1，沈明霞1,*，彭增起2，梁 琨1. 基于计算机视觉的牛肉质量分级研究进展[J]. 食品科学, doi: 10.7506/spkx1002-6630-201507046.
DING Dong1, CHEN Shijin1, SHEN Mingxia1,*, PENG Zengqi2, LIANG Kun1. Review of Beef Quality Grading Based on Computer Vision[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201507046.
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