TY  - 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 . .