Centre pork chop colour classification using image analysis on the ventral surface of the loin

IF 1.2 4区 农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE
Xinyi Wei, Benjamin M Bohrer, B. Uttaro, Manuel Juárez
{"title":"Centre pork chop colour classification using image analysis on the ventral surface of the loin","authors":"Xinyi Wei, Benjamin M Bohrer, B. Uttaro, Manuel Juárez","doi":"10.1139/cjas-2023-0011","DOIUrl":null,"url":null,"abstract":"Image analysis of ventral, anterior, and posterior ends of 550 pork loins was used to classify extreme-coloured centre chops. Only the ventral side was strongly correlated ( r = 0.79) to the centre chop. Thresholds at 2.5th, 5th, and 7.5th percentiles of ventral surface pale pork were selected to classify centre chop pale pork (5th percentile). Increasing stringency increased accuracy in excluding pale samples. At the 7.5th percentile, prediction accuracy of pale (85.7%) and non-pale samples (89.5%) was balanced. This method can be adopted by commercial pork processors as a classification or pre-sorting approach.","PeriodicalId":9512,"journal":{"name":"Canadian Journal of Animal Science","volume":null,"pages":null},"PeriodicalIF":1.2000,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian Journal of Animal Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1139/cjas-2023-0011","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
引用次数: 0

Abstract

Image analysis of ventral, anterior, and posterior ends of 550 pork loins was used to classify extreme-coloured centre chops. Only the ventral side was strongly correlated ( r = 0.79) to the centre chop. Thresholds at 2.5th, 5th, and 7.5th percentiles of ventral surface pale pork were selected to classify centre chop pale pork (5th percentile). Increasing stringency increased accuracy in excluding pale samples. At the 7.5th percentile, prediction accuracy of pale (85.7%) and non-pale samples (89.5%) was balanced. This method can be adopted by commercial pork processors as a classification or pre-sorting approach.
利用图像分析对猪排腰部腹面进行中心颜色分类
对550块猪腰肉的腹、前、后端进行图像分析,对颜色极端的中心排骨进行分类。只有腹侧与中切密切相关(r = 0.79)。选取腹面白猪肉的第2.5、第5和第7.5百分位阈值对中切白猪肉(第5百分位)进行分类。增加严格程度增加了排除苍白样品的准确性。在第7.5个百分位数处,苍白样本和非苍白样本的预测准确率达到平衡(85.7%)。这种方法可以被商业猪肉加工厂采用,作为一种分类或预分类方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Canadian Journal of Animal Science
Canadian Journal of Animal Science 农林科学-奶制品与动物科学
CiteScore
2.30
自引率
0.00%
发文量
51
审稿时长
6 months
期刊介绍: Published since 1957, this quarterly journal contains new research on all aspects of animal agriculture and animal products, including breeding and genetics; cellular and molecular biology; growth and development; meat science; modelling animal systems; physiology and endocrinology; ruminant nutrition; non-ruminant nutrition; and welfare, behaviour, and management. It also publishes reviews, letters to the editor, abstracts of technical papers presented at the annual meeting of the Canadian Society of Animal Science, and occasionally conference proceedings.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信