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Vol. 169, Issue 4, April 2014, pp. 42-48




An Improved Method of Detecting Pork Freshness Based on Computer Vision
in On-line System

1 Ke Xiao, 2 Guandong Gao, 2 Li Shou

1 College of Information Science and Technology, Agricultural University of Hebei 289, Ling Yu Si Road, Baoding 071001, Hebei, China
2 Information and Management Department, The Central Institute for Correctional Police 41, Qi Yi Road, Baoding 071000, Hebei, China
1 Tel.: 13785263773

1 E-mail: xiaoketeaching@sina.com


Received: 23 January 2014 /Accepted: 7 March 2014 /Published: 30 April 2014

Digital Sensors and Sensor Sysstems


Abstract: On the basis of computer vision, this paper studied and developed an on-line detection system for pork freshness, which include the overall design of the system scheme, the hardware design and functions, the software functions and detection algorithm. The systematical hardware is composed of image acquisition unit, light source unit, control unit, drive transmission device and computer. For the software implementation of the collected images, the processes include three steps as following: 1) Otsu algorithm was applied to remove the disturbance of background and other noises. 2) The fat areas were eliminated according to color difference between pork fat and the muscle. 3) A new Color Region Ratio (CRR) feature extraction method applying color-layering approach was proposed for the identification of pork freshness. The testing of 100 samples have shown that the CRR feature is highly correlated with pork freshness, reaching 88 % detection accuracy, and it is feasible to use CRR feature to detect the pork freshness.


Keywords: Pork, Freshness detection, On-line detection system, Color region ratio, Hardware software design.


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