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The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle Longissimus Dorsi
calpain activity, carcasses, chilling methods, meat quality, pork
2012/8/14
The objective of this study was to investigate the effects of conventional chilling (0 to 4 ◦C), rapid chilling (RC, –20 ◦C for 30 min, followed by 0 to 4 ◦C), and short-duration chi...
基于KFCM和改进分水岭算法的猪肉背最长肌分割技术（Segmentation of Pork Longissimus Dorsi Based on KFCM Clustering and Improved Watershed Algorithm）
无损检测 图像分割 猪肉
2010/1/28
提出一种利用核模糊C均值聚类（KFCM）和改进分水岭算法分割猪肉眼肌切面图像中背最长肌区域的方法。该算法对经中值滤波去噪后图像的R分量利用最大方差自适应阈值（OTSU）去除背景，再采用KFCM提取出肌肉组织，然后进行空洞填充，最后由改进的分水岭算法分割出背最长肌区域。利用该算法对采集的60幅猪肉眼肌图像进行处理，分割正确率为86.67%；与传统的形态学算法相比，该算法能真实、完整地恢复出背最长肌区...