Porkolor: A deep learning framework for pork color classification.

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences Meat Science Pub Date : 2024-12-12 DOI:10.1016/j.meatsci.2024.109731
Yuxian Pang, Chuchu Chen, Yuedong Yang, Delin Mo
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引用次数: 0

Abstract

Pork color is crucial for assessing its safety and freshness, and traditional methods of observing through human eyes are inefficient and subjective. In recent years, several methods have been proposed based on computer vision and deep learning have been proposed, which can provide objective and stable evaluations. However, these methods suffer from a lack of standardized data collection methods and large-scale datasets for training, leading to poor model performance and limited generalization capabilities. Additionally, the model accuracy was limited by an absence of effective image preprocessing of background noises.To address these issues, we have designed a standardized pork image collection device and collected 1707 high-quality pork images. Base on the data, we proposed a novel deep learning model to predict the color. The framework consists of two modules: image preprocessing module and pork color classification module. The image preprocessing module uses the Segment Anything Model (SAM) to extract the pork portion and remove background noise, thereby enhancing the model's accuracy and stability. The pork color classification module uses the ResNet-101 model trained with a patch-based training strategy as the backbone. As a result, the model achieved a classification accuracy of 91.50 % on our high quality dataset and 89.00 % on the external validation dataset. The Porkolor online application is freely available at https://bio-web1.nscc-gz.cn/app/Porkolor.

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来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
期刊最新文献
Porkolor: A deep learning framework for pork color classification. The role of coagulase-negative staphylococci on aroma generation of fermented sausage. Impact of UV pre-treatment on the Longissimus thoracis et lumborum muscle proteomes of dry-aged beef cuts: A characterisation within two sampling locations. Dose-dependent effects of dietary curcumin nano-micelles on the quality characteristics of Longissimuslumborum muscle in fattening lambs during extended freezing storage. New insights into the effects of dietary amino acid composition on meat quality in pigs: A review.
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