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This paper presents a novel and non-destructive approach to the appearance characterization and classification of commercial pork, turkey and chicken ham slices. Ham slice images were modelled using directional fractal (DF0°;45°;90°;135°) dimensions and a minimum distance classifier was adopted to perform the classification task. Also, the role of different colour spaces and the resolution level of...
Due to the high variability and complex colour distribution in meats and meat products, the colour signal calibration of any computer vision system used for colour quality evaluations, represents an essential condition for objective and consistent analyses. This paper compares two methods for CIE colour characterization using a computer vision system (CVS) based on digital photography; namely the...
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