肉类研究2016，Vol.30Issue(11)：6-10,5.DOI:10.15922/j.cnki.rlyj.2016.11.002
滩羊胴体眼肌切面图像处理及分级特征值的提取
Processing and Feature Values Extraction of Tan Sheep Carcass Rib-Eye Cross-Section Images for Carcass Classification
摘要
Abstract
High-quality images of Tan sheep carcass rib-eye cross-sections were taken with an industrial camera and used to develop an algorithm to segment them. Firstly, the images were pre-processed and grayed by the weighted average method after removing the interference by 3× 3 template median filter. The automatic selection of the optimal segmentation threshold by the Otsu algorithm was carried out to remove the complex background. Then, after the binarization of the images, and the target region was roughly extracted through gradual region separation for accurate extraction of the effective rib-eye area by region labeling and morphological processing. At last, the effective rib-eye area and the back fat thickness were calculated. The image processing algorithm has a good segmentation and calculation performance.关键词
滩羊胴体/眼机切面/图像处理/分级特征值Key words
Tan sheep carcass grading/rib-eye cross-section/image processing/feature value分类
轻工纺织引用本文复制引用
张丽文,田银,牛佳,柏霜,罗瑞明..滩羊胴体眼肌切面图像处理及分级特征值的提取[J].肉类研究,2016,30(11):6-10,5.基金项目
“十二五”国家科技支撑计划项目 （）
