Automatic marbling prediction of sliced dry-cured ham using image segmentation, texture analysis and regression

作者：

Highlights：

• Interested regions for each muscle inside the ham slice are automatically located.

• Marbling level of ham is predicted using color texture features and regressors.

• The quality of the automatic prediction is similar to human experts.

• The system is fast enough to be deployed in quality controls of food industry.

摘要

•Interested regions for each muscle inside the ham slice are automatically located.•Marbling level of ham is predicted using color texture features and regressors.•The quality of the automatic prediction is similar to human experts.•The system is fast enough to be deployed in quality controls of food industry.

论文关键词：Dry-cured ham,Intramuscular fat,Marbling,Support vector regression,Texture analysis,Image segmentation

论文评审过程：Received 26 October 2021, Revised 2 May 2022, Accepted 3 June 2022, Available online 11 June 2022, Version of Record 16 June 2022.

论文官网地址：https://doi.org/10.1016/j.eswa.2022.117765