• Agricultural and Biosystems Engineering
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• v.4 no.1
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• pp.16-21
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• 2003

In the agricultural field, a machine vision system has been widely used to automate most inspection processes especially in quality grading. Though machine vision system was very effective in quantifying geometrical quality factors, it had a deficiency in quantifying color information. This study was conducted to evaluate color of beef using machine vision system. Though measuring color of a beef using machine vision system had an advantage of covering whole lean tissue area at a time compared to a colorimeter, it revealed the problem of sensitivity depending on the system components such as types of camera, lighting conditions, and so on. The effect of color balancing control of a camera was investigated and multi-layer BP neural network based color calibration process was developed. Color calibration network model was trained using reference color patches and showed the high correlation with L*a*b* coordinates of a colorimeter. The proposed calibration process showed the successful adaptability to various measurement environments such as different types of cameras and light sources. Compared results with the proposed calibration process and MLR based calibration were also presented. Color calibration network was also successfully applied to measure the color of the beef. However, it was suggested that reflectance properties of reference materials for calibration and test materials should be considered to achieve more accurate color measurement.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.224-236
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• 2021

The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered and their carcasses were graded according to the Korean pork carcass grading system. Based on the grading criteria, the carcasses were classified into: QG 1+ (n=23), QG 1 (n=23) and QG 2 (n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were collected from the QG groups and used for analysis of meat quality, flavor compounds and eating quality attributes. Results showed that the variation in fat content among QG was approximately 2% in the both cut types. The QG showed no effects on all the quality traits: cooking loss, pH and color of the belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and only few Maillard reaction-derived products (e.g., sulfur-and nitrogen-containing compounds) were identified. However, the QG showed a minor effect on the flavor profiles in both the belly and shoulder butt. Regarding the sensory quality, no effects of the QG were found on all the eating quality attributes (color, flavor, juiciness, tenderness and acceptability) for both the belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the current pork carcass grading standards do not reflect the real quality and value of the belly and shoulder butt cuts.

• 제어로봇시스템학회:학술대회논문집
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• 2005.06a
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• pp.746-750
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• 2005

This paper describes image processing techniques that can detect, segment, and analyze the mango's physical properties such as size, shape, surface area, and color from images. First, images of mangoes taken by a digital camera are analyzed and segmented. The segmentation is done based on constructed hue model of the sample mangoes. Some morphological and filtering techniques are then applied to clean noises before fitting spline curve on the mango boundary. From the clean segmented image, the mango projected area can be computed. The shape of the mango is then analyzed using some structuring models. Color is also spatially analyzed and indexed in the database for future classification. To obtain the surface area, the mango is peeled. The scanned image of its peels is then segmented and filtered using similar approach. With calibration parameters, the surface area could then be computed. We employed the system to evaluate physical properties of a mango cultivar called "Nam Dokmai". There were sixty mango samples in three various sizes graded by an experienced farmer's eyes and hands. The results show the techniques could be a good alternative and more feasible method for grading mango comparing to human's manual grading.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.170-177
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• 2000

Sorting cut roses according to quality is very essential to increase the value of the product. Many factors are involved in determining the grade of cut roses: length, thickness, and straightness of stem, color and maturity of bud, and extra. Among these factors, the stem straightness and bud maturity are considered to be difficult to set proper classification criteria. In this study, a prototype machine and an analysis procedure were developed to grade cut roses according to stem straightness and bud maturity by utilizing color image processing and neural network. The test results indicated 15.8% classification error for stem straightness and 10.0% for bud maturity.

• Journal of Biosystems Engineering
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• v.30 no.3 s.110
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• pp.172-178
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• 2005

Grading and sorting an indeterminate form of agricultural products such as sweet potatoes and potatoes are a labor intensive job because its shape and size are various and complicate. It costs a great deal to sort sweet potato in an indeterminate forms. There is a great need for an automatic grader fur the potatoes. Machine vision is the promising solution for this purpose. The optical indices for qualifying weight and appearance quality such as shape, color, defects, etc. were obtained and an on-line sorting system was developed. The results are summarized as follows. Sorting system combined with an on-line inspection device was composed of 5 sections, human inspection, feeding, illumination chamber, image processing & control, and grading & discharging. The algorithms to compute geometrical parameters related to the external guality were developed and implemented for sorting the deformed sweet potatoes. Grading accuracy by image processing was $96.4\%$ and the processing capacity was 10,800 pieces per hour.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.115-123
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• 1988

Ginseng has been used as a medicinal herb in the world for more than two thousand years. Inspection of the quality of ginseng was made since many hundred years ago. Ginseng quality has been graded by several methodes, based on saponin contents, number of ginsenosides, shape of root and tissue elaborateness. In present. ginseng products are usually evaluated by saponin contents and number of ginsenosides. On the other hand, fresh and manufactured ginseng roots such as red. white and semi-red ginseng, Taegeuk Sam, are mostly graded by root shape such as root development and skin (epidermis) color, and tissue elaborateness. which is a conventional grading method. However, the root shape grading method has a risk of overlooking real medicinal properties of ginseng. So. both the medicinal ingredients and the conventional grading method should be considered for the proper evaluation of ginseng quality. Therefore, for the establishment of better method in evaluating ginseng quality, the relationships of root shape and useful components are required to be studied.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.344-348
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• 2008

This study was carried out to evaluate the correlation between shear force determined by tenderness analyzer and grade decision factors consisting of yield grade (carcass weight, ribeye area, backfat thickness) and quality grade (meat color, fat color, marbling, maturity, texture) in a total of 200 Hanwoo cows. Results showed that there was a negative correlation between shear force and yield grade (r=-0.186, p<0.01), i.e., when the grade of carcass yield increased (A score), the shear force value decreased. Shear force scores showed a significant correlation with marbling scores (r=-0.19, p<0.01), but no correlation with scores of meat color, fat color and texture. The maturity of Hanwoo cows is known to be one of the major factors for evaluating the grade, and the maturity showed no significant correlation with shear force value (r=-0.05, p>0.05). It is possible to get useful information for evaluating the grade of Hanwoo cows if further studies addressing the correlation of water holding capacity, juiciness, taste and overall acceptability with maturity are carried out.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.9
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• pp.1303-1308
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• 2004

The beef color stability during display of two muscles, m. longissimus thoracis and m. semitendinosus, of Japanese Shorthorn steers (n=14) was compared with that of Japanese Black steers (n=14). The beef color of each carcass was evaluated according to the Japanese Grading Standards at 24 h post mortem. Steak samples from muscles were over-wrapped with PVC film and displayed under fluorescent lights at $4^{\circ}C$ for 9 days. Metmyoglobin percentages of steak samples were determined at days 0, 3, 6 and 9. The overall grade of beef color of the carcasses of Japanese Shorthorn steers was significantly (p<0.05) lower than that of Japanese Black steers. The metmyoglobin percentages during the display of two muscles of Japanese Shorthorn steers were significantly (p<0.05) lower than those of Japanese Black steers. These results suggested that though beef color evaluation of the carcasses of Japanese Shorthorn steers was lower than that of Japanese Black steers, the beef color stability during the display of the muscle of Japanese Shorthorn steers was higher than that of Japanese Black steers.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.2
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• pp.279-282
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• 2002

Twenty six male Hanwoo (Korean cattle) carcasses were measured for pH, temperature and instrumental color changes of loins during 24 h post-mortem carcass chilling at $4^{\circ}C$ in the cooler. The average internal temperature of loins was about $5^{\circ}C$ after 24 h of chilling, and with the exclusion of those with an ultimate pH>6.0 (dark-cutters), the average pH value was 5.5. When all carcasses were considered for the partial correlation coefficient between color and pH, with the temperature effect excluded, CIE $L^*$, $a^*$ and $b^*$ seemed to be affected significantly by pH during chilling process (p<0.001). However, when carcasses with dark-cutting condition were excluded, the correlation coefficients were much lower. In contrast, when the partial correlation coefficients between color and temperature, excluding the effect of pH on them, were analyzed, the relationship between color and temperature did not change much after values of DFD (dark, firm, dry) beef were excluded. The results suggested that the known interrelationship of color and pH in chilled beef loins be mainly due to the influence of temperature on pH and color.

• Journal of Biosystems Engineering
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• v.24 no.1
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• pp.67-74
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• 1999

A prototype cut-flower sorter was developed and tested for its performance with five varieties of roses. Support plates driven by a chain mechanism transported the roses into an image inspection chamber. Color image processing algorithms were developed to evaluate the length, thickness, and straightness of stem and color, height, and maturity of bud. The average absolute errors of the system for the measurements of stem length, stem thickness, and height of bud were 19.7 mm, 0.5 mm, and 3.8 mm, respectively. The results of classification by the sorter were compared with those of a human inspector for straightness of stem and maturity of bud. The classification error for the straightness of stem was 8.6%, when both direct image and reflected image by a mirror were analyzed. The accuracy in classifying the maturity of bud varied among the varieties, the smallest for‘Nobless’(1.5%) and the largest for‘Rote Rose’(13.5%). The time required to process a rose averaged 2.06 seconds, equivalent to the capacity of 1,600 roses per hour.