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Machine vision application to analyze the quality of meat products by color characteristics

机译：机器视觉应用以通过颜色特性分析肉类产品的质量

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To the traditional criteria that determine consumer demand, another factor is added: health and healthy lifestyle, which affects the safety and usefulness of the product consumed. There search focuses on the development of formulations and technologies for the production of cooked sausage using whole sesame seeds containing antioxidant sesamin, and the assessment of its quality. The studies were carried out on a control sample and several samples with different options for adding white and black sesame seeds; organoleptic, physico-chemical and microbiological evaluation of the samples, as well as a qualitative response to sesamin content in sausages were evaluated. The best sample of sausage containing whole white sesame seeds in the amount of 5% was determined. Studies have shown that a natural additive in the form of sesame seeds can significantly enrich the organoleptic properties of sausages. The use of vegetable raw materials is a future direction that will ensure the emergence of sausage products with improved and new unique properties on the market. Products enriched with sesamin should be present in the daily diet of man, as this antioxidant is an oncoprotector and hepatoprotector. Because of its ability to retain vitamin E in cells, it has an indirect antioxidant effect. However, precise control over the formulation and technology of cooked sausage production is not an easy task. In the case of whole sesame seeds, which can be white and black, i.e. with very different colour characteristics, the task is greatly facilitated by the use of optical inspection methods.
机译：对于确定消费者需求的传统标准，另一个因素被添加：健康和健康的生活方式，这影响了所消耗的产品的安全性和有用性。搜索专注于使用含有抗氧化芝麻酸的整个芝麻种子生产熟香肠的制定和技术的开发，并评估其质量。这些研究是在对照样品和几种样品上进行，具有添加白色和黑色芝麻的不同选择;评估了对样品的感官，物理化学和微生物评估，以及在香肠中对SeSamin含量的定性反应。确定了含有5％的全白色芝麻的最佳香肠样品。研究表明，芝麻种类形式的天然添加剂可以显着富集香肠的感官特性。使用蔬菜原料是未来的方向，确保香肠产品的出现，并在市场上具有改进和新的独特性质。富含芝麻酸的产品应在人类的日常饮食中存在，因为这种抗氧化剂是砧蛋白和肝脏保护剂。由于其能够在细胞中保留维生素E，因此具有间接抗氧化效果。然而，精确控制熟香肠生产的配方和技术并不是一件容易的任务。在整个芝麻的情况下，这可以是白色和黑色的，即具有非常不同的颜色特性，通过使用光学检测方法非常促进任务。

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