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Meat traceability is important for linking process and quality parameters from the individual meat cuts back to the production data from the farmer that produced the animal. Current tracking systems rely on physical tagging, which is too intrusive for individual meat cuts in a slaughterhouse environment. In this article, we demonstrate a computer vision system for recognizing meat cuts at different...
The object of the investigation was the Lucanian dry sausage appearance, meant as color and visible fat ratio. The study was carried out on dry sausages produced in 10 different salami factories and seasoned for 18days on average. We studied the effect of the raw material origin (5 producers used meat bought from the market and other 5 producers used meat from pigs bred in their farms) and of the...
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