Quantification of fat percentage in different meat cuts from computational vision

Abstract

The meat, being a food of high importance in the human diet, deserves space within both qualitative and quantitative analyzes. Within the qualitative analyzes, we highlight the sensorial analysis that aims to analyze the attributes of the meat as palatability, aroma, flavor, among others. These analyzes can be done in several ways, but some of them require relatively high time; Therefore, when using computational methods we can reduce the time of these analyzes. The present work analyzed through an operational logic program using C ++ language, with OpenCV library, the amount of fat present in the meat cut, being analyzed the cuts of picanha, termite and so on. The relationship between the color of the fat present and the flesh muscle color was counted and transformed into a percentage.
Key words: OpenCV, language C++, Meet