Estimation of fat content in fermented sausages by means of computer vision system (cvs)
Autori
Simunović, StefanRajić, Sara
Đorđević, Vesna Ž.
Tomović, Vladimir
Vujadinović, Dragan
Đekić, Ilija
Tomašević, Igor
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional chemical analysis. Relative errors of fat content estimation in Njeguška, Kulen, Pirotska and tea sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results of t-test showed a significant (p<0.01) difference between mean fat contents obtained by CVS and chemical analysis in the case of Pirotska sausage. On the other hand, there was no significant (p<0.01) difference between mean fat contents obtained by the two methods for the rest of the analysed sausages. The results indicate CVS has potential for application in the analysis of fat content of fermented sausages.
Ključne reči:
Computer vision / Dry sausages / Fat content / Fat estimation / Fermented sausagesIzvor:
Meat Technology, 2021, 62, 1, 27-32Izdavač:
- Institute of Meat Hygiene and Technology
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200050 (Institut za higijenu i tehnologiju mesa, Beograd) (RS-MESTD-inst-2020-200050)
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Simunović, Stefan AU - Rajić, Sara AU - Đorđević, Vesna Ž. AU - Tomović, Vladimir AU - Vujadinović, Dragan AU - Đekić, Ilija AU - Tomašević, Igor PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5920 AB - The aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional chemical analysis. Relative errors of fat content estimation in Njeguška, Kulen, Pirotska and tea sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results of t-test showed a significant (p<0.01) difference between mean fat contents obtained by CVS and chemical analysis in the case of Pirotska sausage. On the other hand, there was no significant (p<0.01) difference between mean fat contents obtained by the two methods for the rest of the analysed sausages. The results indicate CVS has potential for application in the analysis of fat content of fermented sausages. PB - Institute of Meat Hygiene and Technology T2 - Meat Technology T1 - Estimation of fat content in fermented sausages by means of computer vision system (cvs) EP - 32 IS - 1 SP - 27 VL - 62 DO - 10.18485/MEATTECH.2021.62.1.3 ER -
@article{ author = "Simunović, Stefan and Rajić, Sara and Đorđević, Vesna Ž. and Tomović, Vladimir and Vujadinović, Dragan and Đekić, Ilija and Tomašević, Igor", year = "2021", abstract = "The aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional chemical analysis. Relative errors of fat content estimation in Njeguška, Kulen, Pirotska and tea sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results of t-test showed a significant (p<0.01) difference between mean fat contents obtained by CVS and chemical analysis in the case of Pirotska sausage. On the other hand, there was no significant (p<0.01) difference between mean fat contents obtained by the two methods for the rest of the analysed sausages. The results indicate CVS has potential for application in the analysis of fat content of fermented sausages.", publisher = "Institute of Meat Hygiene and Technology", journal = "Meat Technology", title = "Estimation of fat content in fermented sausages by means of computer vision system (cvs)", pages = "32-27", number = "1", volume = "62", doi = "10.18485/MEATTECH.2021.62.1.3" }
Simunović, S., Rajić, S., Đorđević, V. Ž., Tomović, V., Vujadinović, D., Đekić, I.,& Tomašević, I.. (2021). Estimation of fat content in fermented sausages by means of computer vision system (cvs). in Meat Technology Institute of Meat Hygiene and Technology., 62(1), 27-32. https://doi.org/10.18485/MEATTECH.2021.62.1.3
Simunović S, Rajić S, Đorđević VŽ, Tomović V, Vujadinović D, Đekić I, Tomašević I. Estimation of fat content in fermented sausages by means of computer vision system (cvs). in Meat Technology. 2021;62(1):27-32. doi:10.18485/MEATTECH.2021.62.1.3 .
Simunović, Stefan, Rajić, Sara, Đorđević, Vesna Ž., Tomović, Vladimir, Vujadinović, Dragan, Đekić, Ilija, Tomašević, Igor, "Estimation of fat content in fermented sausages by means of computer vision system (cvs)" in Meat Technology, 62, no. 1 (2021):27-32, https://doi.org/10.18485/MEATTECH.2021.62.1.3 . .