猪肉瘦肉率和背膘厚度在线检测系统的研究

On-line system for prediction of lean meat percentage and backfat thickness of pig carcass

中文关键词:  在线检测系统  图像处理  瘦肉率  背膘厚度

英文关键词:on-line prediction system  image processing  lean meat percentage  backfat thickness of pork

中文摘要:

      目的 建立猪肉瘦肉率和背膘厚度在线检测系统。方法 利用图像处理技术设计屠宰线上猪胴体无损等级评定系统, 实现对猪肉品质的在线分级。结果 针对猪肉的瘦肉率检测提出了一种依据直方图的检测方法, 针对猪肉胴体背膘厚度肋骨位置的检测提出了三种确定方法: 按照比例来确定, 按照轮廓拐点来确定, 直接数取肋骨的数量来确定。结论 本研究设计的猪胴体无损等级评定系统对于实时检测评估猪肉品质具有很大的潜力。

英文摘要:

      Objective To establish an on-line system for prediction of lean meat percentage and backfat thickness of pig carcass. Methods A non-destructive pork grade assessing system using in the slaughter line was designed based on the image processing technique. Results A creative detection method was proposed for lean meat percentage detection based on histogram. And three methods were proposed for pork carcass backfat thickness detection to determine location of sixth and seventh ribs: according to the proportion, ac-cording to the outline inflection point, and direct accessing the number of ribs. Conclusion The established pig carcass rating system has a great potential for real-time detection and evaluation pork quality.