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CLASSIFICATION OF COOKED BEEF, LAMB, AND PORK USING HYPERSPECTRAL IMAGING

文献类型： 外文期刊

作者： Yang, Dong 1 ; Lu, Anxiang 2 ; Wang, Jihua 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Res Ctr Agr Stand & Testing, Beijing 100097, Peoples R China

2.Shenyang Agr Univ, Coll Informat & Elect Engn, Shenyang 110866, Liaoning, Peoples R China

3.China Three Gorges Univ, Coll Comp & Informat Technol, Yichang 443002, Hubei, Peoples R China

4.Minist Agr, Risk Assessment Lab Agroprod Beijing, Beijing 100097, Peoples R China

关键词： Hyperspectral imaging; machine learning; cooked meat; texture; classification

期刊名称：INTERNATIONAL JOURNAL OF ROBOTICS & AUTOMATION （ 影响因子：0.796； 五年影响因子：0.972 ）

ISSN： 0826-8185

年卷期： 2018 年 33 卷 3 期

页码：

收录情况： SCI

摘要： The purpose of this study is to investigate the feasibility of an NIR hyperspectral imaging (HSI) technique coupled with machine learning methods for the classification of cooked meat. A total of 237 hyperspectral images were acquired of cooked beef, lamb, and pork, and then preprocessed for the current investigation. Mean spectra were extracted from the regions of interest and adjusted using the second derivative. Twelve optimal wavelengths were identified using a random frog algorithm (RFA) method. Furthermore, principal component analysis (PCA) was used to determine the optimal fusion images from 12 characteristic images, and a total of 8 texture feature variables were extracted by an integration of local binary patterns and Tamura features from fusion images. Using the spectral data, texture information, and the fusion of them, three classification models were established employing different machine learning algorithms: fuzzy neural networks (FNN), random forests, and k-nearest neighbours. The results of tests on the fusion data showed that the RFA-FNN model performed the best, with a high correct classification rate of 96.2% and 94.93% for the calibration sets and prediction sets, respectively. These results demonstrate that the integration of HSI techniques and machine learning methods is an effective approach to the classification of cooked meat products.

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