Grading System of the Meat Freshness Based on Plaque Characteristics

摘要：

Based on mathematical morphology method, thepaper analyzed and calculated plaque area in the image ofplaque bacteria though taking hough transform to extractcomplete outline of fat cells. TVB-N values in the process ofpork Corruption is taken for a sequence of inputs of SOMneural network used for the cluster analysis of TVB-N valuesand dividing pork freshness to five classes. Complying withnational standard and sensory test results, it achieve theresults of the test to class the fork freshness.

作者: Guo peiyuan Xiao hongbing Yuan fang

作者单位: College of Computer and Information Engineering Beijing Technology and Business University Beijing 100048

会议类型: 国际会议

会议名称: The 4th International Conference on Bioinformatics and Biomedical Engineering(第四届IEEE生物信息与生物医学工程国际会议 iCBBE 2010)

会议地点: 成都

会议语种:英文

页码: 1-4

在线出版日期: 2010-06-18（万方平台首次上网日期，不代表论文的发表时间）