| 摘要 |
<p>To determine the quality and market value of a slaughtered pig carcass, using non-invasive image processing, at the image zone (1) of the leg and loin the details are recorded and/or with brightness and color data, together with the carcass weight and details of butchering tests with irregular carcasses. The tests from a number of carcasses give the expected weights of the yield of meat cuts to be obtained from both halves of the carcass at the hams and loins, as characteristic measured values and parameters to be correlated with the total weight to give ratio data. During the operation of the slaughterhouse, a simulation computation gives the expected yield of cuts. For image processing on-line of the proportion of muscle at the upper edge of the spinal channel (8), a straight line (9) is applied along a straight section of the spinal column, and a right angle (10) is taken at the level of the leading end (11) of a gluteal muscle (5). The shortest line from the leading end of the muscle to the upper end of the spinal column gives the meat thickness, and the layer of fat at the muscle is given by a connecting line (12) from the contour of the muscle to the outer contour (2.2).</p> |
