The use of cie L*a*b* colour space for automatic pork meat content analysis
Pages 99-104
Alin C. Teuşdea, Adrian Timar, Olimpia S. Mintaş, Lucian Bara
Abstract
This paperwork aims to use a non-invasive research method in assessing fresh pork meat content. The method is based on the colour image analysis (NIR-CIA) algorithm of scanned pork meat at the end of the technological process. The content of fresh pork meat has two basic classes: fat and muscle. CIE L*a*b* colour space for colour coding and class discrimination is used by the classification process. The meat categories studied are the fresh pork steak, gammon, reed and rib.