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WO2018156000A1 - Procédé de mesure de qualité de viande basé sur le contraste d'absorption de lumière infrarouge - Google Patents

Procédé de mesure de qualité de viande basé sur le contraste d'absorption de lumière infrarouge Download PDF

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Publication number
WO2018156000A1
WO2018156000A1 PCT/MX2017/000016 MX2017000016W WO2018156000A1 WO 2018156000 A1 WO2018156000 A1 WO 2018156000A1 MX 2017000016 W MX2017000016 W MX 2017000016W WO 2018156000 A1 WO2018156000 A1 WO 2018156000A1
Authority
WO
WIPO (PCT)
Prior art keywords
tissue
cut
present
absorption
classification
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/MX2017/000016
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English (en)
Spanish (es)
Inventor
Pedro Gabriel GONZÁLEZ ESTRADA
Martín Gustavo VÁZQUEZ PALMA
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to PCT/MX2017/000016 priority Critical patent/WO2018156000A1/fr
Publication of WO2018156000A1 publication Critical patent/WO2018156000A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
    • G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
    • G01N21/35—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
    • G01N21/359—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light using near infrared light
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/12—Meat; Fish

Definitions

  • the present invention has its preponderant field of application in the detection and measurement of quality of cuts of cattle carcasses, specifically by the impiementation of methods and systems with artificial vision.
  • CN102156128 describes a system and method of intelligent classification of meat quality in artificial vision comprising a positioning platform for the beef carcass, a dark room, a camera for capturing images and a classification module for Meat quality
  • This technique is used for digital image processing of the cross section of the beef carcass and serves to analyze three indices of meat quality corresponding to marbling, fat color and red color in an effective area of Ribeye.
  • the invention AU2013264002 provides a method of standard determination of meat color classification that allows the determination of detailed meat color classification, comprising a camera for image capture and a beef color sorter .
  • the method comprises the following stages: taking an image of the Ribeye cross section of the bovine; marble extraction in the Ribeye region and marble classification.
  • US Patent No. 7123685 refers to the continuous determination of the fat content of meat where a conveyor belt is used to examine the meat when it is moving towards a radiation source that serves as a method of fat analysis.
  • Figure 1 is an outline of the key activities for the Method of Meat Quality Measurement through Tissue Identification and Spot Discrimination in 2D Images of the present invention.
  • Figure 2 is a diagram of the curves of the Absorption Coefficient behavior of different types of molecules present in biological tissues through the infrared spectrum, from 900 nm to 1300 nm.
  • the method starts after a cut of the cattle carcass is obtained [101].
  • the first capture is made with illumination and IR reception filter at 900 nm [102] from where, from the darkest areas, an estimate of the location of connective tissue [103] present in said cut will be obtained.
  • a capture will be made with illumination and IR filtration of wavelength 1170 nm [104], followed by 1210 nm [105]; from a contrast in these last two captures, the areas where adipose tissue is contained are determined [108].
  • the areas of each composition are calculated to obtain an average marbling percentage [107] of the cut of the canal.
  • FIG. 2 shows the behavior of the optical absorption curves in the infrared spectrum for different molecules present in a channel cut.
  • Muscle tissue contains water, elastin, collagen and other molecules.
  • the Elastin and Collagen curve is taken into account and for the fatty tissue the Lipid curve. It is illustrated that in the 900 nm wavelength the absorption of lipids and water is close to zero, so they are seen more clearly unlike the connective tissue that is observed darker. In the wavelength with a value of 1170 nm there is a very close absorption value for all types of molecules; If starting from 1170 nm to 1210 nm, the adipose tissue can be differentiated from the other tissues with greater contrast.

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  • Physics & Mathematics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Immunology (AREA)
  • Food Science & Technology (AREA)
  • Analytical Chemistry (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Engineering & Computer Science (AREA)
  • Pathology (AREA)
  • Spectroscopy & Molecular Physics (AREA)
  • Medicinal Chemistry (AREA)
  • Investigating Or Analysing Materials By Optical Means (AREA)

Abstract

La présente invention concerne un procédé de classification et de mesure de qualité de viande par identification de tissus musculaire, conjonctif et adipeux et par discrimination des taches de graisse et de sang superficielles qui sont présentes. Ledit procédé implique la génération d'images 2D avec éclairage et filtrage à différentes longueurs d'onde spécifiques dans le spectre infrarouge. Des algorithmes de segmentation monochromatique par valeur seuil dynamique sont utilisés pour la segmentation de chaque type de tissu avant d'obtenir les pourcentages (persillé) de son contenu.
PCT/MX2017/000016 2017-02-22 2017-02-22 Procédé de mesure de qualité de viande basé sur le contraste d'absorption de lumière infrarouge Ceased WO2018156000A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/MX2017/000016 WO2018156000A1 (fr) 2017-02-22 2017-02-22 Procédé de mesure de qualité de viande basé sur le contraste d'absorption de lumière infrarouge

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/MX2017/000016 WO2018156000A1 (fr) 2017-02-22 2017-02-22 Procédé de mesure de qualité de viande basé sur le contraste d'absorption de lumière infrarouge

Publications (1)

Publication Number Publication Date
WO2018156000A1 true WO2018156000A1 (fr) 2018-08-30

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/MX2017/000016 Ceased WO2018156000A1 (fr) 2017-02-22 2017-02-22 Procédé de mesure de qualité de viande basé sur le contraste d'absorption de lumière infrarouge

Country Status (1)

Country Link
WO (1) WO2018156000A1 (fr)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1603794A (zh) * 2004-11-02 2005-04-06 江苏大学 近红外技术快速检测牛肉嫩度的方法和装置
WO2010081116A2 (fr) * 2009-01-10 2010-07-15 Goldfinch Solutions, Llc Systeme et procede pour analyser des proprietes d'une viande par imagerie multispectrale

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1603794A (zh) * 2004-11-02 2005-04-06 江苏大学 近红外技术快速检测牛肉嫩度的方法和装置
WO2010081116A2 (fr) * 2009-01-10 2010-07-15 Goldfinch Solutions, Llc Systeme et procede pour analyser des proprietes d'une viande par imagerie multispectrale

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"Qué es un filtro polarizador y para qué sirve.", 16 December 2015 (2015-12-16), XP055535774, Retrieved from the Internet <URL:http://365enfoques.com/accesorios-fotografia/filtro-polarizador-para-que-sirve> [retrieved on 20170925] *
CHENG-LUN TSAI ET AL.: "Near-infrared Absortion Property of Biological Soft Tissue Constituents", JOURNAL OF MEDICAL AND BIOLOGICAL ENGINEERING, vol. 1, 2001 *

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