2010
DOI: 10.1016/j.compag.2009.08.006
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Color grading of beef fat by using computer vision and support vector machine

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Cited by 79 publications
(31 citation statements)
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“…The prediction coefficients (R 2 ) of volume shrinkage, surface area, and major axis were 0.684, 0.674, and 0.745, respectively. The color scores of beef fat were obtained using computer vision and a support vector machine (SVM) by Chen et al (2010), who selected 120 beef rib eye steaks for sensory evaluation and image processing. By boundary tracking, morphological operations, and thresholding, subcutaneous fat of rib eye were successfully segmented.…”
Section: Beefmentioning
confidence: 99%
“…The prediction coefficients (R 2 ) of volume shrinkage, surface area, and major axis were 0.684, 0.674, and 0.745, respectively. The color scores of beef fat were obtained using computer vision and a support vector machine (SVM) by Chen et al (2010), who selected 120 beef rib eye steaks for sensory evaluation and image processing. By boundary tracking, morphological operations, and thresholding, subcutaneous fat of rib eye were successfully segmented.…”
Section: Beefmentioning
confidence: 99%
“…Classic threshold value method has the following four: minimum points threshold value method and optimal threshold search method, the iterative threshold value method and OTSU method. Through the method of one or several, in general are able to choose the appropriate threshold and make an accurate picture of segmentation [8,9].…”
Section: B Threshold Segmentationmentioning
confidence: 99%
“…One-against-one and one-against-all are two main strategies in constructing a multi-class SVM (MSVM) by combining several binary SVMs. MSVM had been practically used in pattern recognition, i.e., color grading of beef fat [13], classification of pizza [11], and automatic classification of fruits and vegetables [14].…”
Section: Introductionmentioning
confidence: 99%