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Estimating shrinkage of large cooked beef joints during air-blast cooling by computer vision



Estimating shrinkage of large cooked beef joints during air-blast cooling by computer vision



Journal of Food Engineering 72(1): 56-62



In this work, computer vision techniques were applied to estimate the shrinkages of cooked meat joints during the air-blast cooling process. Three kinds of shrinkage were evaluated in the current research, i.e. shrinkages of major and minor axes, volume, and surface area. Since beef joints are normally in irregular ellipse shape, a region-based ellipse fitting method was employed to measure their major and minor axes before and after cooling.

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Accession: 012786509

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DOI: 10.1016/j.jfoodeng.2004.11.018


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