Quantization and Calibration of Color Information From Machine Vision System for Beef Color Grading |
Kim, Jung-Hee
(Dept. of Biomechatronic Engineering, Faculty of Life Science & Technology, Sungkyunkwan University)
Choi, Sun (Dept. of Biomechatronic Engineering, Faculty of Life Science & Technology, Sungkyunkwan University) Han, Na-Young (Dept. of Biomechatronic Engineering, Faculty of Life Science & Technology, Sungkyunkwan University) Ko, Myung-Jin (Dept. of Biomechatronic Engineering, Faculty of Life Science & Technology, Sungkyunkwan University) Cho, Sung-Ho (Dept. of Biomechatronic Engineering, Faculty of Life Science & Technology, Sungkyunkwan University) Hwang, Heon (Dept. of Biomechatronic Engineering, Faculty of Life Science & Technology, Sungkyunkwan University) |
1 | Kim, Y. S., J. Y. Kim, C. Y. Liang and S. K. Lee. 2000. Variation in surface solor of hanwoo (Korean Native Cattle) beef as influenced by light intensity of display condition. J. Amin. Sci & Technol 42(6):915-924. (In Korean) |
2 | Cho, S. I., Y. M. Bae, I. S. Kang and M. H. Lee. 1999. Original research papers: measurement of storage time for pork meat using image processing and VIS / NIR Spectroscopy. Food Engineering Progress 3(1):51-55. (In Korean) |
3 | Lee, S. H. and H. Hwang. 2003. Calibration for color measurement of lean tissue and fat of the beef. Agri.. & Biosys. Eng. 4(1):16-21 |
4 | Comforth, D. P. 1994. Color: Its basis and importance. In Quality Attributes and Their Measurement in Meat, Poultry and Fish Products, A. M. Pearson and T. R. Dutson (Ed), pp 39. Blackie academic & Professional, London |
5 | Govindarajan, S. 1973. Fresh meat color. Crit. Rev. Food Technol. 4:117 DOI ScienceOn |
6 | Jung, I. C., G. I. Moon, C. Y. Liang, K. Y. Lee and S. J. Kang. 1998. Effect of moisture, relative humidity and pH on color and pigments of cold storage beef meat. Korean J. Food & NUTR 11:221-227. (In Korean) |
7 | Lee, B. O. and C. K. Chung. 1996. Economic effects of meat grading system and its improvement measures in retail market. Korean Food Marketing Association 13(1):101-120. (In Korean) |