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Machine vision usage for new sausage products development

机译：新的香肠产品开发机器视觉用法

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The quality of meat and meat products is an extensive range of properties that characterize the nutritional and biological value of food and product characteristics, such as: organoleptic, functional, technological, structural-mechanical, sanitary-hygienic, etc., as well as their degree of manifestation. The value of these indicators, in most cases, depends primarily on the composition of raw materials, biochemical changes that occur in the process of processing, external influences. The food product must contain substances and components that are necessary for the human body for normal metabolism. At the moment there are many ways of raw meat processing. Especially one of the popular meat product is a sausage that is a meat product, with or without casing, consisting of minced meat. Monitoring of the processing procedure conduction as well as product quality is an important task. It is established that the analysis of sausages digital images in the RGB system makes it possible to obtain correlation dependencies between the values of parameters in individual channels - R, G, or B and the most important standard indicators of the quality of meat products, such as pH and the ratio of water and dry matter, which allows us to build an automated quality control system for finished meat products.
机译：肉类和肉类产品的质量是一种广泛的性质，其特征是食品和产品特性的营养和生物价值，例如：有机型，功能，技术，结构 - 机械，卫生卫生等，以及它们表现物程度。在大多数情况下，这些指标的价值主要取决于原材料的组成，在加工过程中发生的生物化学变化，外部影响。食品必须含有人体对于正常代谢所需的物质和组分。目前有很多生肉加工方式。特别是流行的肉类产品之一是一种香肠，即肉类产品，有或没有肠衣，由碎肉组成。监测处理程序传导以及产品质量是一项重要任务。建立了RGB系统中的香肠数字图像的分析使得可以获得各个通道中参数值之间的相关性依赖性 - R，G或B以及肉类产品质量的最重要标准指标，如作为pH的pH和水和干物质的比例，这使我们能够为成品肉类产品构建自动化质量控制系统。

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