meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2018-3-4-4-15meat-102Research ArticleСтатьиCOMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEWСИСТЕМА КОМПЬЮТЕРНОГО ЗРЕНИЯ ДЛЯ ИЗМЕРЕНИЯ ЦВЕТОВЫХ ПАРАМЕТРОВ МЯСА И МЯСНЫХ ПРОДУКТОВ: ОБЗОРТомашевичИ. Б.TomasevicIgor B.

Томашевич Игор Бронислав - доцент, кафедра технологии продуктов питания животных, Факультет сельского хозяйства

11080, Сербия, Белград, ул. Неманьина, 6Тел.: +7–38–160–429–99–98

Associate professor, Department of Animal Source Food Technology, Faculty of Agriculture

11080, Serbia, Belgrade, Nemanjina str., 6Tel.: +7–38–160–429–99–98

tbigor@agrif.bg.ac.rsБелградский университет, БелградЧехословакияUniversity of Belgrade, BelgradeCzechoslovakia20182812201834415Copyright © Tomasevic I.B., 20182018Томашевич И.Б.Tomasevic I.B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/102

Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated by a comparison study with color measurements from a traditional colorimeter. A statistical analysis revealed significant differences between the instrumental values in all three dimensions (L*, a*, b*) between the CVS and colorimeter. The CVS-generated colors were more similar to the sample of the meat products visualized on the monitor, compared to colorimeter-generated colors in all (100 %) individual trials performed. The use of CVS should be considered a superior alternative to the traditional method for measuring color of meat and meat products.

Способность системы компьютерного зрения (системы CVS) оценивать параметры цвета мяса и мясных продуктов исследовалась посредством сравнения с измерениями, производимыми традиционным колориметром. В результате статистического анализа были выявлены существенные различия между системой CVS и колориметром в отношении полученных с помощью этих приборов значений всех трех параметров (L*, a*, b*). Во всех испытаниях (100 %) CVS-сгенерированные значения цвета были ближе к параметрам образцов мясных продуктов, отображаемых на мониторе, по сравнению со значениями цвета, полученными с помощью колориметра. Использование системы CVS следует рассматривать как превосходную альтернативу традиционному методу измерения цвета мяса и мясных продуктов.

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The authors declare that there are no conflicts of interest present.