Wyniki wyszukiwania - BazTech

Ograniczanie wyników

Znaleziono wyników: 3

Liczba wyników na stronie

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych: beef carcasses

Sortuj według:

Ogranicz wyniki do:

Context-based segmentation of the longissimus muscle in beef with a deep neural network

Talacha Karol, Świderski Bartosz, Kurek Jarosław, Kruk Michał, Półtorak Andrzej, Chmielewski Leszek J., Wieczorek Grzegorz, Antoniuk Izabella, Pach Jakub, Orłowski Arkadiusz

Machine Graphics and Vision

2019

Vol. 28, No. 1/4

47--57

The problem of segmenting the cross-section through the longissimus muscle in beef carcasses with computer vision methods was investigated. The available data were 111 images of cross-sections coming from 28 cows (typically four images per cow). Training data were the pixels of the muscles, marked manually. The AlexNet deep convolutional neural network was used as the classifier, and single pixels were the classified objects. Each pixel was presented to the network together with its small circular neighbourhood, and with its context represented by the further neighbourhood, darkened by halving the image intensity. The average classification accuracy was 96%. The accuracy without darkening the context was found to be smaller, with a small but statistically significant difference. The segmentation of the longissimus muscle is the introductory stage for the next steps of assessing the quality of beef for the alimentary purposes.

The objective evaluation of beef carcasses

Wnęk K., Gołębiewski M., Przysucha T., Woźniak A., Wierzbicki J.

Logistyka

2015

nr 4

9922--9929, CD3

The objective evaluation of beef carcasses. WSVIA (whole side video image analysis) is a technology for the evaluation of the lateral parts of the carcass, which can be applied to industrial and commercial lines. For various reasons existing method of the objective assessment of beef carcass have limitation for scientific and commercial applications. Currently used method of classification of beef carcasses in the EUROP system is biased of an subjective assessment of the classifier. WSVIA is the method that can improve the precision and accuracy of beef carcasses evaluation. Consumption of beef has decreased over the recent years and the quality of meat which mainly originates from the dairy cattle is unsatisfactory for the consumers. Additional reason of lowering beef consumption is the high price of beef and the relatively low profitability of cattle fattening. Improved precision and accuracy of beef carcasses evaluation through the consolidation of the final product can guarantee the growth of both beef producers and consumer satisfaction and induce growth both demand and production of beef on the basis of terminal crossbreeds.

System EUROP - klasyfikacja tusz zwierząt rzeźnych

Pawelec A.

Przemysł Spożywczy

2010

T. 64, nr 3

12-14

Klasyfikacja tusz zwierząt rzeźnych w systemie EUROP jest obowiązkowa dla zakładów prowadzących ubój bydła powyżej 3900 szt. i/lub trzody chlewnej powyżej 10 400 szt. rocznie. Sześciostopniowa skala klasyfikacji tusz wieprzowych określa procentową zawartość chudego mięsa w tuszy. Szacowania mięsności, na podstawie pomiarów grubości słoniny i mięśnia najdłuższego grzbietu, dokonuje uprawniony rzeczoznawca. Wizualna ocena tusz wołowych określa poziom umięśnienia oraz otłuszczenia w pięciostopniowych skalach. Jednocześnie każda tusza wołowa zaliczana jest do jednej z piątej kategorii bydła rzeźnego.

Classification of slaughter animals in EUROP system is obligatory for the plants which slaughter more than 3900 heads of cattle and/or more than 10 400 pigs annually. The six-grade scale of classification of pork carcasses determines the percentage of lean meat in the carcass. Estimation of meatiness, on the ground of measurements of back fat and M. longissimus dorsi is performed by authorized expert. Visual evaluation of beef carcasses determines the level of musculature and fattening in five-grade scales. At the same time, each beef carcass is classified in one from five categories of slaughter cattle.