CN100376888C - Method and device for computer vision detection and classification of beef carcase quality - Google Patents
Method and device for computer vision detection and classification of beef carcase quality Download PDFInfo
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Abstract
The present invention relates to a method and a device for detecting beef. The device is composed of an image hardware obtaining part and an image software recognizing part, wherein the image hardware obtaining part is composed of a light irradiation system, camera equipment, image collecting equipment and a computer, and the light irradiation system comprises a light source of a fluorescent lamp, a light irradiation box body, a diffuse reflection coating and an electronic ballast of the high frequency fluorescent lamp. Under the irradiation of the certain light irradiation system, a section image of ouclar muscle between sternal ribs of the beef, which are from 12 to 13, and an image of a dorsal vertebra spine are collected by the camera equipment and are transferred to the computer by the image collecting equipment, and the computer is used for extracting qualitative characteristic information from the collected image. By intelligent identification software with high precision, the grade estimation of the marbling, the fresh color grade estimation and the fat color grade estimation of the section image of ouclar muscle are completed, and the grade estimation of the physiological maturity of the image of a dorsal vertebra spine is completed, and finally, the final grade of the measured beef is given by combining the estimation information. Labor strength and the man-made interference of a subjective factor can be reduced, and results are objective and accurate.
Description
Affiliated technical field
The present invention relates to a kind of detection method and device, refer in particular to computer vision detection and classification method and device at beef carcase quality at beef.
Background technology
Mixed levels such as China's agricultural and animal products mix on market are serious, are to cause China's agricultural and animal products added value not high, a low major reason of the agricultural slow and international occupation rate of increment.Beef is important livestock products, and the beef carcase classification standard is instructing beef production and beef that important effect is arranged in price.The U.S. has just worked out the beef carcase classification standard from the twenties in 20th century, states such as Canada, Japan, Australia and Europe also formulate the beef carcase classification standard that this country is arranged very early, and the existing beef carcase classification standard of China is the industry standard (NY/T676-2003) of the Ministry of Agriculture in promulgation in 2003.The beef carcase classification is according to the beef carcase classification standard of various countries beef to be carried out classification by output level and two aspects of quality-class.The beef carcase quality grade is a main aspect in the beef classification standard, it mainly with manual observation after slaughtering, cooling off between beef carcase the 12nd～13 sternal rib the terminal cartilage sclerotin of the vertebrae spinous process of the marble grain grade at eye muscle tangent plane place, muscle color, fatty color and ox degree be judgment basis.Beef carcase quality grade as the U.S. is to weigh by the marble grain grade at eye muscle tangent plane place and two indexs of physiological maturity degree of cartilage sclerotin degree decision; And the beef carcase quality grade of Japan is to be decided by the color and luster of marbling, meat, the quality of meat and 4 indexs of color of fat; The beef carcase quality grading standard of the beef carcase quality grading standard main reference U.S. of China, some Japanese standards have wherein also been received, promptly the physiological maturity degree with the marble grain grade at eye muscle tangent plane place and the decision of cartilage sclerotin degree is a leading indicator, and finely tunes with reference to the color of meat and to decide the beef carcase quality grade.
At present, the beef carcase grade is to be judged by visual inspection and reference standards graphic template by the grading person through special training.External beef grading person need come to reach a conclusion according to actual sample with standard beef picture under low temperature environment when evaluation beef grade, workload is very big, and be subjected to people's factor affecting such as experience, mood, the difference as a result of different people's gradings, subjective, cause the inconsistency of rating easily.Therefore, studying the work that replaces grading person with computer vision technique in the world always.
China has just begun to carry out the research of this respect, is still far from perfect and standard.Some researcher has only carried out part Study in a certain respect to the beef quality grade, as Zhao Jiewen, Liu Muhua, the article that Zhang Haidong is published in " Transactions of the Chinese Society of Agricultural Engineering " the 20th volume the 1st phase (in January, 2004) " is cut apart and the marble grain The technique of extracting based on back of the body longue in the beef image of mathematical morphology ", and Liu Muhua, Zhao Jiewen, Zhang Haidong is published in the article " based on fat and muscle region cutting techniques in the beef image of fuzzy C-means clustering " of " Transactions of the Chinese Society of Agricultural Engineering " the 20th volume the 2nd phase (in March, 2004), and Tukon. and Wang Fuchang is published in the articles " applied research of computer vision in the beef marbling classification " of " grain and oil are processed and food machinery " 10 phases in 2003 and mainly studies at marblized extraction of beef with image processing techniques; Other researchers then directly do not study at the edible quality of beef according to standard in a certain respect, the freshness of the cold bright beef on the market are estimated with image processing techniques as the article " the chilled beef freshness is estimated and image analysis method research " that Sun Yonghai, Xianyu Jian Chuan, Luo Xiaopei etc. deliver at " Food Science " the 24th volume the 4th phase (in October, 2003).
Summary of the invention
In view of the deficiency that above-mentioned prior art exists, purpose of the present invention is exactly that a kind of computer vision detection and classification method and device that utilizes the beef carcase quality of computer vision will be provided.It is according to existing standard, with computer vision technique marble grain grade, muscle color, the fatty color at beef carcase eye muscle tangent plane place detected classification, simultaneously the terminal cartilage sclerotin of the vertebrae spinous process degree of ox is carried out the detection classification of physiological maturity degree, merge evaluation beef quality grade at last.
The objective of the invention is to realize by the following method:
Under certain illumination system irradiation, gather the beef cooling image of eye muscle tangent plane picture and thoracic dorsal vertebrae sour jujube between 12～13 sternal ribs afterwards with picture pick-up device, be sent to computing machine by image capture device, computing machine extracts qualitative characteristics information from the image of being gathered, by high-precision Intelligent Recognition software, the eye muscle tangent plane picture is finished the ranking of marbling, yellowish pink and fatty look, and the image of thoracic dorsal vertebrae sour jujube is finished the evaluation of physiological maturity degree grade, merge the final grade that above evaluation information provides the beef of surveying at last.
The described qualitative characteristics information of extracting from the image of being gathered comprises proposition information and information extraction from the image of thoracic dorsal vertebrae sour jujube from beef eye muscle image.
Described from eye muscle meat image proposition information may further comprise the steps:
1, from whole sub-picture, distinguishes eye muscle tangent plane (comprising fat and musculature);
2, longissimus dorsi muscle is separated from fat, other musculature and connective tissue;
3, extract marbling, the colour index of fat in the muscle colour index of longissimus dorsi muscle and the longissimus dorsi muscle;
Described from the image of thoracic dorsal vertebrae sour jujube information extraction may further comprise the steps:
1, the black background of utilizing maximum between-cluster variance (OSTU) thresholding method to remove original RGB coloured image;
2, then the RGB image transitions is become the Ohta color system.
3, the second color component I2 with the Ohta system is partitioned into the cartilage zone, is partitioned into the os osseum zone with the 3rd color component I3, and calculates the area in cartilage zone and os osseum zone.
Described high-precision Intelligent Recognition software can carry out discriminance analysis according to existing national standard and the normal pictures that collects database.Utilize support vector machine to obtain marblized degree of enriching, and the marbling of survey beef is divided into a grade in seven grades according to national standard; Set up the muscle colour index of longissimus dorsi muscle and the relation between fatty colour index and muscle color grade and the fatty color grade with neural network, and the muscle color of survey beef and fatty color are divided into a grade in nine grades according to national standard; The area that calculates cartilage zone and os osseum zone is calculated the stone age of ox by this sorting technique of shellfish page or leaf, and then obtains the physiological maturity degree of beef according to national standard; Enrich degree and obtain the final grade of beef in conjunction with yellowish pink grade and fatty colour gradation by support vector machine according to the physiological maturity degree of beef and marbling.
Device of the present invention partly is made up of image acquisition hardware part and image recognition software, and the image acquisition hardware part is made up of illumination system, picture pick-up device, image capture device and computing machine.Illumination system comprises fluorescent light, illumination casing, diffuse reflection coating, high-frequency florescent lamp electric ballast.Image recognition software partly comprises Flame Image Process and the high precision mode identification processing system of eye muscle meat Flame Image Process and thoracic dorsal vertebrae sour jujube.
The top of illumination casing is a circular arc, and center of top have one the shooting hole, illumination casing medial surface scribbles one deck can produce irreflexive coating, fluorescent light is arranged in the two bottom sides of illumination casing, link with the high-frequency florescent lamp electric ballast that is arranged in illumination casing both sides, the light that fluorescent light sends, diffuse reflection coating reflection by illumination casing circular arc top, evenly on the scattering road beef, can avoid because the speck that direct light produces at the eye muscle meat surface, and to make the light intensity on beef surface be 660lux.This lighting box can be used for the laboratory photographic images and also can be used for the production line photographic images.
Picture pick-up device is installed in illumination casing top, obtains image by the shooting hole.It is a camera or a camera.Image capture device changes with picture pick-up device, and when using camera, camera links to each other with image pick-up card in the computing machine by circuit, and image is sent to computing machine; When using camera, if be digital camera can by card reader or dedicated data line with image acquisition in computing machine, as be the ordinary film camera, then take the washed photo of backlash and import computing machine into by scanner, computing machine is handled the image of being gathered, and obtains the grade of beef carcase.
The invention has the beneficial effects as follows: detect a plurality of carcase quality indexs such as marbling, yellowish pink, fatty look and physiological maturity degree of beef accurately simultaneously, and can obtain the beef carcase quality grade of surveying.Compare with existing beef grading person ranking method, can reduce labour intensity and the people interference for principal commander's factor, its result is more objective, accurate.
Description of drawings
Fig. 1 picture pick-up device is the apparatus structure block diagram of camera;
Fig. 2 picture pick-up device is the apparatus structure block diagram of camera;
Fig. 3 eye muscle meat image processing process process flow diagram;
The variation diagram of Fig. 4 eye muscle meat image in processing procedure;
The image processing process process flow diagram of Fig. 5 thoracic dorsal vertebrae sour jujube;
The variation diagram of Fig. 6 thoracic dorsal vertebrae sour jujube image in processing procedure;
Fig. 7 high precision mode identification classification synoptic diagram.
Among the figure: the 1-fluorescent light; 2-high-frequency florescent lamp ballast resistor; 3-illumination casing; 4-diffuse reflection coating; The 5-camera; The 6-image pick-up card; The 7-computing machine; The 8-output device; The 9-objective table; 10-beef; The 11-camera; The 12-card reader; The 13-scanner; I. black background; .II fatty; III. carry on the back longue; IV. muscle groups around
Embodiment
The present invention partly is made up of image acquisition hardware part and image recognition software, and the image acquisition hardware part is made up of illumination system, picture pick-up device, image capture device and computing machine 7; Image recognition software partly comprises Flame Image Process and the high precision mode identification processing system of eye muscle meat Flame Image Process and thoracic dorsal vertebrae sour jujube.
Illumination system comprises fluorescent light 1, high-frequency florescent lamp electric ballast 2, illumination casing 3, diffuse reflection coating 4.As Fig. 1, described illumination casing 2 center of top have a shooting hole, fluorescent light 1 is arranged in the two bottom sides of illumination casing 3, the light that fluorescent light 1 sends, the light of diffuse reflection coating 4 reflections by illumination casing 3 circular arc tops evenly scatters on the beef, and to make the light intensity on beef surface be 660lux (Lux).
Picture pick-up device is installed in illumination casing 3 tops, obtains image by the shooting hole.It is as shown in Figure 1 camera 5 or camera as shown in Figure 2 11.Image capture device changes with picture pick-up device, when using camera 5, camera 5 links to each other with image pick-up card 6 in the computing machine by circuit, image is sent to computing machine 7: when using camera 11, if be digital camera can by card reader 12 or dedicated data line with image acquisition in computing machine, as be the ordinary film camera, then take the washed photo of backlash and import computing machine 7 into by scanner 13.
With the above hardware components directly obtain eye muscle meat image and thoracic dorsal vertebrae sour jujube image to the beef slaughter line or get the eye muscle meat of ox and the thoracic dorsal vertebrae sour jujube to the laboratory photographic images, import computing machine into and handle with software section.
Described beef eye muscle image processing process comprises following processing as shown in Figure 2:
(1). utilize maximum variance to get threshold method (OSTU) automatically black background is removed from beef eye muscle image, in Fig. 3
(a) the beef eye muscle image that arrives of acquired original is removed beef eye muscle treatment of picture after the background to (b);
(2). with fat and the muscle pixel in fuzzy C-means clustering (FCM) the dressed beef image, obtain fatty color and muscle colour index in the beef image, as the processing of the beef eye muscle bianry image (c) after remove beef eye muscle image (b) to (FCM) after the background and cut apart among Fig. 3;
(3). around eliminating with mathematics shape filtering algorithm or prominent bag algorithm musculature with carry on the back being connected between the longue, extract back of the body longue, as the beef eye muscle bianry image (c) after cutting apart from (FCM) among Fig. 3 to the shape filtering corrosion with fill back image (d) and from the shape filtering corrosion with fill the processing of back image (d) to the back of the body longue area image (e) of extraction;
(4). extract the marble grain in the beef back of the body longue, the marbling that (f) extracted among result such as Fig. 3.
The image processing process of described thoracic dorsal vertebrae sour jujube comprises following processing as shown in Figure 4:
(1). the black background of utilizing maximum between-cluster variance (OSTU) thresholding method to remove original RGB coloured image obtains the ox thoracic dorsal vertebrae image as (a) removal background among Fig. 5;
(2). then the RGB image transitions is become the Ohta color system;
(3). extract Ohta color space I2, I3 component image respectively, and carry out gray level threshold segmentation and binaryzation aftertreatment and get and mainly contain among cartilage split image such as Fig. 5 (b) (b) I
2(c) I in the split image such as Fig. 5 in component binary image, os osseum zone
3The component binary image;
(4). with the form corrosion, the method for scanning filling makes each piece cartilage and os osseum zone be separated from each other more clearly as the I after (d) ON operation and the scanning filling among Fig. 5
2I after component image, (e) ON operation and the scanning filling
3Component image;
(5). according to thresholding and the condition set, extract cartilage and os osseum zone as the cartilage zone that (f) area ranking method is extracted among Fig. 5, the os osseum zone of (g) area ranking method extraction with area-method at last.
Result through above Flame Image Process imports high-precision mode identificating software automatically, and carries out discriminance analysis according to existing national standard and the normal pictures database that collects.Utilize support vector machine to obtain marblized degree of enriching, and the marbling of survey beef is divided into a grade in seven grades according to national standard; Set up muscle meat colour index in the longissimus dorsi muscle and the relation between fatty colour index and muscle color grade and the fatty color grade with neural network, and the muscle color of survey beef and fatty color are divided into a grade in nine grades according to national standard; The area that calculates cartilage zone and os osseum zone is calculated the stone age of ox by this sorting technique of shellfish page or leaf, and then obtains the physiological maturity degree of beef according to national standard; The physiological maturity degree and the marbling of beef are enriched degree as major parameter, and yellowish pink grade and fatty colour gradation are imported the final grade that support vector machine obtains beef as minor parameter.Draw the physiological maturity degree of the grade of beef marbling, yellowish pink grade, fatty colour gradation and beef as shown in Figure 6, and obtain the final grade of beef carcase quality.
Claims (4)
1. the computer vision detection and classification method of beef carcase quality is characterized in that:
Under the illumination system irradiation, gather the beef cooling image of eye muscle tangent plane picture and thoracic dorsal vertebrae sour jujube between 12～13 sternal ribs afterwards with picture pick-up device, be sent to computing machine by image capture device, computing machine extracts qualitative characteristics information from the image of being gathered, by high-precision Intelligent Recognition software, the eye muscle tangent plane picture is finished the ranking of marbling, yellowish pink and fatty look, and the image of thoracic dorsal vertebrae sour jujube is finished the evaluation of physiological maturity degree grade, merge the final grade that above evaluation information provides the beef of surveying at last;
The described qualitative characteristics information of extracting from the image of being gathered comprises proposition information and information extraction from the image of thoracic dorsal vertebrae sour jujube the eye muscle tangent plane picture between beef 12～13 sternal ribs;
Described from the eye muscle tangent plane picture proposition information may further comprise the steps:
(1), from whole sub-picture, distinguishes the eye muscle tangent plane that comprises fat and musculature;
(2), longissimus dorsi muscle is separated from fat, other musculature and connective tissue;
(3), extract marbling, the colour index of fat in the muscle colour index of longissimus dorsi muscle and the longissimus dorsi muscle;
Described from the image of thoracic dorsal vertebrae sour jujube information extraction may further comprise the steps:
(1), utilize the maximum between-cluster variance thresholding method to remove the black background of original RGB coloured image;
(2), then the RGB image transitions is become the Ohta color system;
(3), be partitioned into the cartilage zone, be partitioned into the os osseum zone with the 3rd color component I3, and calculate the area in cartilage zone and os osseum zone with the second color component I2 of Ohta system;
Described high-precision Intelligent Recognition software, according to existing national standard and the normal pictures database that collects, utilize support vector machine to obtain marblized degree of enriching, and the marbling of survey beef is divided into a grade in seven grades according to national standard; Set up the muscle colour index of longissimus dorsi muscle and the relation between fatty colour index and muscle color grade and the fatty color grade with neural network, and the muscle color of survey beef and fatty color are divided into a grade in nine grades according to national standard; The area that calculates cartilage zone and os osseum zone is calculated the stone age of ox by this sorting technique of shellfish page or leaf, and then obtains the physiological maturity degree of beef according to national standard; Enrich degree and obtain the final grade of beef in conjunction with yellowish pink grade and fatty colour gradation by support vector machine according to the physiological maturity degree of beef and marbling.
2. realize the device of the computer vision detection and classification method of the described beef carcase quality of claim 1, partly form by image acquisition hardware part and image recognition software, it is characterized in that image acquisition hardware partly is made up of illumination system, picture pick-up device, image capture device and computing machine (7); Illumination system comprises fluorescent light (1), illumination casing (3), diffuse reflection coating (4), high-frequency florescent lamp electric ballast (2); The top of illumination casing (3) is a circular arc, and center of top have one the shooting hole, illumination casing (3) medial surface scribbles one deck can produce irreflexive coating (4), fluorescent light (1) is arranged in the two bottom sides of illumination casing (3), links with the high-frequency florescent lamp electric ballast (2) that is arranged in illumination casing (3) both sides; Picture pick-up device is installed in illumination casing (3) top, is a camera (5) or a camera (11); Image recognition software comprises that partly the eye muscle tangent plane picture is handled and Flame Image Process and the high precision mode identification processing system of thoracic dorsal vertebrae sour jujube.
3. device according to claim 2 is characterized in that picture pick-up device is camera (5), and it links to each other with image pick-up card (6) in the computing machine (7) by circuit, and image is sent to computing machine.
4. device according to claim 2 is characterized in that picture pick-up device is camera (11), for digital camera then links to each other with computing machine (7) by card reader (12) or dedicated data line; Be ordinary film camera (11), then take the washed photo of backlash and import computing machine (7) into by scanner (13).
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| CN102156129B (en) * | 2009-12-02 | 2012-10-03 | 南京农业大学 | Beef quality intelligent grading system and method based on machine vision |
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| CN108007929A (en) * | 2017-12-01 | 2018-05-08 | 南京农业大学 | A kind of automatic judging method of beef physiological makeup |
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| CN114706360A (en) * | 2022-06-06 | 2022-07-05 | 浙江新迪嘉禾食品有限公司 | Bread production quality control method and system |
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