%0 Journal Article
%T Evaluating Parameters of Hogs''''s Carcass Using Image Processing Technology<br>利用图像处理技术自动估算猪胴体参数
%A ZHENG Li-min
%A YU Bo
%A TANG Yi
%A ZHU Hong
%A TIAN Li-jun
%A REN Fa-zheng
%A <br>郑丽敏
%A 于铂
%A 唐毅
%A 朱虹
%A 田立军
%A 任发政
%J 计算机应用研究
%D 2007
%I 
%X The threshold segmentation and color segmentation algorithms are adopted,the image features of half carcasses is obtained using the track outline and inflexion method,(VC ) is then used to calculate the fat thickness,area of buttocks automatically.The results indicate that the repeatedly threshold segmentation and color segmentation algorithms could segment the half carcass image; The distance track method could correctly seek inflexion,then confirm the image features.Fat thickness,area of buttocks of hog's half carcass could be estimated automatically using the established models in this study with image processing technology,minimizing human errors and contamination,and improving efficiency in assessing pork quality.
%K Image Processing
%K Image Segmentation
%K Features Obtaining
%K Fat Thickness
%K Area of Buttocks<br>图像处理
%K 图像分割
%K 特征提取
%K 背膘厚
%K 腿臀围
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=5B3AB970F71A803DEACDC0559115BFCF0A068CD97DD29835&cid=8240383F08CE46C8B05036380D75B607&jid=A9D9BE08CDC44144BE8B5685705D3AED&aid=343459AF1736CA69E949E7736D22BF4E&yid=A732AF04DDA03BB3&vid=B91E8C6D6FE990DB&iid=CA4FD0336C81A37A&sid=38685BC770C663F2&eid=9F6DA927E843CD50&journal_id=1001-3695&journal_name=计算机应用研究&referenced_num=1&reference_num=16