Evaluating the Freshness of Beef from Luxi Yellow Cattle Based on Image Color Feature Extraction
LIU Wenying1, TIAN Hanyou1, ZOU Hao1, WANG Hui1, QIAO Xiaoling1, TANG Jielan2
1. Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing 100068, China;
2. Beijing Zhongrui Food Stuff Co. Ltd., Beijing 100260, China
Abstract：We conducted this study to establish a predictive model of beef freshness as a function of color features. Images of beef striploin from Luxi yellow cattle were acquired using a real-time image capture apparatus made up of charge-coupled device (CCD) camera, lens, light emitting diode (LED) and camera obscura. Color features were extracted from the images using a software design using the C++ programming language and the relationship with total volatile basic nitrogen (TVB-N) values was fitted as follows: TVB-N (mg/100 g) = 103.205 9 − 100.300 4 aveS − 0.283 2 varB by stepwise regression analysis using SPSS software. The fitted model enabled rapid detection of beef freshness according to the Chinese National Standard GB 2707—2005 (Hygienic Standard for Fresh (Frozen) Meat of Livestock).
刘文营，田寒友，邹 昊，王 辉，乔晓玲，汤介兰. 通过图像特征信息提取分析鲁西黄牛肉新鲜度[J]. 肉类研究, 2015, 29(11): 7-9.
LIU Wenying, TIAN Hanyou, ZOU Hao, WANG Hui, QIAO Xiaoling, TANG Jielan. Evaluating the Freshness of Beef from Luxi Yellow Cattle Based on Image Color Feature Extraction. Meat Research, 2015, 29(11): 7-9.
