한국농업기계학회:학술대회논문집 (Proceedings of the Korean Society for Agricultural Machinery Conference)
- 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.III
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- Pages.715-721
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- 2000
EXTRACTION OF THE LEAN TISSUE BOUNDARY OF A BEEF CARCASS
- Lee, C. H. (Graduate School of Agriculture, Division of Environment Science & Technology, Dept. of Production Control Engineering, Kyoto University) ;
- H. Hwang (Robotics & Vision Lab., Dept. of Bio-Mechatronic Engineering, Sungkyunkwan University)
- 발행 : 2000.11.01
초록
In this research, rule and neuro net based boundary extraction algorithm was developed. Extracting boundary of the interest, lean tissue, is essential for the quality evaluation of the beef based on color machine vision. Major quality features of the beef are size, marveling state of the lean tissue, color of the fat, and thickness of back fat. To evaluate the beef quality, extracting of loin parts from the sectional image of beef rib is crucial and the first step. Since its boundary is not clear and very difficult to trace, neural network model was developed to isolate loin parts from the entire image input. At the stage of training network, normalized color image data was used. Model reference of boundary was determined by binary feature extraction algorithm using R(red) channel. And 100 sub-images(selected from maximum extended boundary rectangle 11