Estimation of fat content in fermented sausages by means of Computer Vision System (CVS)

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dc.citation.epage32
dc.citation.spage27
dc.citation.volume62
dc.contributor.authorSimunović, Stefan
dc.contributor.authorRajić, Sara
dc.contributor.authorĐorđević, Vesna
dc.contributor.authorTomović, Vladimir
dc.contributor.authorVujadinović, Dragan
dc.contributor.authorĐekić, Ilija
dc.contributor.authorTomašević, Igor
dc.date.accessioned2023-05-31T09:40:03Z
dc.date.available2023-05-31T09:40:03Z
dc.date.issued2021
dc.description.abstractThe aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional chemical analysis. Relative errors of fat content estimation in Njeguška, Kulen, Pirotska and tea sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results of t-test showed a significant (p<0.01) difference between mean fat contents obtained by CVS and chemical analysis in the case of Pirotska sausage. On the other hand, there was no significant (p<0.01) difference between mean fat contents obtained by the two methods for the rest of the analysed sausages. The results indicate CVS has potential for application in the analysis of fat content of fermented sausages.
dc.identifier.doi10.18485/2021.62.1.3
dc.identifier.urihttps://vaseljena.ues.rs.ba/handle/123456789/241
dc.language.isoen
dc.publisherInstitute of Meat Hygiene and Technology, Belgrade
dc.sourceMeat Technology
dc.subjectcomputer vision, fat content, fat estimation, fermented sausages, dry sausages.
dc.titleEstimation of fat content in fermented sausages by means of Computer Vision System (CVS)
dc.typeArticle
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