Quantitative and non-destructive evaluation of ground beef based on multi-spectral imaging

被引：0

作者：

Gutierrez-Navarro, Omar ^{[1
]}

Campos-Delgado, Daniel U. ^{[2
]}

Casillas Penuelas, Rafael A. ^{[3
]}

Haubi Segura, Carlos U. ^{[4
]}

机构：

[1] Univ Autonoma Aguascalientes, Ctr Ciencias Ingn, Dept Biomed Engn, Aguascalientes, Aguascalientes, Mexico

[2] Univ Autonoma San Luis Potosi, Fac Sci, San Luis Potosi, San Luis Potosi, Mexico

[3] Univ Autonoma Aguascalientes, Ctr Ciencias Agr, Dept Food Sci, Aguascalientes, Aguascalientes, Mexico

[4] Univ Autonoma Aguascalientes, Ctr Ciencias Agr, Dept Vet Sci, Aguascalientes, Aguascalientes, Mexico

来源：

2020 IEEE INTERNATIONAL CONFERENCE ON INDUSTRIAL TECHNOLOGY (ICIT) | 2020年

关键词：

spectral unmixing; multispectral imaging; non-destructive evaluation; NEAR-INFRARED REFLECTANCE; MEAT; IDENTIFICATION;

D O I：

10.1109/ICIT45562.2020.9067300

中图分类号：

TM [电工技术]; TN [电子技术、通信技术];

学科分类号：

0808 ; 0809 ;

摘要：

The quality of meat-based products is usually tested by subjective and analytical methods. There are laboratory tests which can accurately estimate the content of a sample. Yet, they imply the sample destruction. In addition, they are time consuming and not suitable for industrial applications. Spectral unmixing is wide popular in remote sensing and biomedical applications for a quantitative analysis of an image. In this study, we apply an optical characterization of a ground-beef sample by blind linear unmixing. We prepare samples of ground beef with fixed fat/protein content. The samples are employed to evaluate the characterization provided by linear unmixing of multi-spectral data. We use an eight-band multi-spectral camera and halogen lamps as illumination source. A constrained quadratic optimization algorithm is employed to estimate end members and their abundances in the sample. The linear unmixing was applied to estimate four end-members and their abundances in the ground beef samples. These abundances match the visual characteristics of the sample such as positions with high concentration of fat.

引用

页码：680 / 685

页数：6

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