| Revista: | Latin-American Journal of Computing (LAJC) |
| Base de datos: | |
| Número de sistema: | 000565097 |
| ISSN: | 1390-9134 |
| Autores: | Portero, Paola1 Mena, Bella1 Gavilanes, Javier1 |
| Instituciones: | 1Escuela Superior Politécnica del Chimborazo, |
| Año: | 2017 |
| Volumen: | 4 |
| Número: | 3 |
| Paginación: | 67-72 |
| País: | Ecuador |
| Idioma: | Inglés |
| Resumen en inglés | The world beef market is in full growth and with unsatisfied demands and prices up and these depend very much on their quality when arriving at the final consumer, while the national market, our country also has a future potential in the meat industry. In the present investigation is to evaluate the sensory characteristics of color and texture by means of the presence of a bovine meat sample in the system whose final result will be the acceptance or negation of its organoleptic quality. The system is constituted by a transport band in charge of taking the sample to a capsule where both the Lighting System (LS) and the Computer Vision System (CVS) are located, and when leaving there it will be automatically classified by an actuator, guaranteeing less manipulation and estimation of time by human intervention throughout the process while providing greater security to the final consumer about the meat that is entering their home. |
| Keyword: | color space, quality control, automation systems, Artificial intelligence, organoleptic characteristics. |
| Texto completo: | Texto completo (Ver PDF) |
