Pork primal cuts recognition method via computer vision

Pork accounts for more than 33% of global meat consumption and dominates meat consumption in China. With the improvement of people's quality of life, people pay more and more attention to the quality of pork. There are many factors that affect the quality of pork, and the cutting position of po...

Full description

Saved in:
Bibliographic Details
Published in:Meat science 2022-10, Vol.192, p.108898-108898, Article 108898
Main Authors: Huang, Huazi, Zhan, Wei, Du, Zhiqiang, Hong, Shengbing, Dong, Tianyu, She, Jinhui, Min, Chao
Format: Article
Language:English
Subjects:
Computer vision
Identifying pork cut
Pork primal cuts
Primal cuts recognition
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Pork accounts for more than 33% of global meat consumption and dominates meat consumption in China. With the improvement of people's quality of life, people pay more and more attention to the quality of pork. There are many factors that affect the quality of pork, and the cutting position of pork is also one of them. The quality of different pork primal cuts varies greatly. Aiming at the difficulty of distinguishing pork primal cuts, this study proposes a computer vision-based method to identify different pork primal cuts, using images of four different pork primal cuts (ham, loin, belly, and neck) as the experimental data, the results show that the method proposed in this paper can identify the original cuts of pork well. It also proves that computer vision technology has the potential to help people identify pork cuts.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2022.108898