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Abstract: Lacunarity is about quantifying the degree of spatial heterogeneity in the visual texture of imagery through the identification of the relationships between patterns and their spatial configurations in a two-dimensional setting. The computed lacunarity data can designate a mathematical index of spatial heterogeneity, therefore the corresponding feature vectors should possess the necessary inter-class statistical properties that would enable them to be used for pattern recognition purposes. The objectives of this study is to construct a supervised parsimonious classification model of binary lacunarity data–computed by Valous et al. (2009)–from pork ham slice surface images, with the aid of kernel principal component analysis (KPCA) and artificial neural networks (ANNs), using a portion of informative salient features. At first, the dimension of the initial space (510 features) was reduced by 90% in order to avoid any noise effects in the subsequent classification. Then, using KPCA, the first nineteen kernel principal components (99.04% of total variance) were extracted from the reduced feature space, and were used as input in the ANN. An adaptive feedforward multilayer perceptron (MLP) classifier was employed to obtain a suitable mapping from the input dataset. The correct classification percentages for the training, test and validation sets were 86.7%, 86.7%, and 85.0%, respectively. The results confirm that the classification performance was satisfactory. The binary lacunarity spatial metric captured relevant information that provided a good level of differentiation among pork ham slice images. [ABSTRACT FROM AUTHOR]

Abstract: The visual texture of pork ham slices reveals information about the different qualities and perceived image heterogeneity, which is encapsulated as spatial variations in geometry and spectral characteristics. Detrended Fluctuation Analysis (DFA) detects long-range correlations in nonstationary spatial sequences, by a self-similarity scaling exponent α. In the current work, the aim is to investigate the usefulness of α, using different colour channels (R, G, B, L*, a*, b*, H, S, V, and Grey), as a quantitative descriptor of visual texture in sliced ham surface patterns for the detection of long-range correlations in unidimensional spatial series of greyscale intensity pixel values at 0°, 30°, 45°, 60°, and 90° rotations. Images were acquired from three qualities of pre-sliced pork ham, typically consumed in Ireland (200 slices per quality). Results indicated that the DFA approach can be used to characterize and quantify the textural appearance of the three ham qualities, for different image orientations, with a global scaling exponent. The spatial series extracted from the ham images display long-range dependence, indicating an average behaviour around 1/f-noise. Results indicate that α has a universal character in quantifying the visual texture of ham surface intensity patterns, with no considerable crossovers that alter the behaviour of the fluctuations. Fractal correlation properties can thus be a useful metric for capturing information embedded in the visual texture of hams. [Copyright &y& Elsevier]

Abstract: Images of three qualities of pre-sliced pork and Turkey hams were evaluated for colour and textural features to characterize and classify them, and to model the ham appearance grading and preference responses of a group of consumers. A total of 26 colour features and 40 textural features were extracted for analysis. Using Mahalanobis distance and feature inter-correlation analyses, two best colour [mean of S (saturation in HSV colour space), std. deviation of b∗, which indicates blue to yellow in L∗a∗b∗ colour space] and three textural features [entropy of b∗, contrast of H (hue of HSV colour space), entropy of R (red of RGB colour space)] for pork, and three colour (mean of R, mean of H, std. deviation of a∗, which indicates green to red in L∗a∗b∗ colour space) and two textural features [contrast of B, contrast of L∗ (luminance or lightness in L∗a∗b∗ colour space)] for Turkey hams were selected as features with the highest discriminant power. High classification performances were reached for both types of hams (>99.5% for pork and >90.5% for Turkey) using the best selected features or combinations of them. In spite of the poor/fair agreement among ham consumers as determined by Kappa analysis (Kappa-value<0.4) for sensory grading (surface colour, colour uniformity, bitonality, texture appearance and acceptability), a dichotomous logistic regression model using the best image features was able to explain the variability of consumers’ responses for all sensorial attributes with accuracies higher than 74.1% for pork hams and 83.3% for Turkey hams. [Copyright &y& Elsevier]

Abstract: The quaternionic singular value decomposition is a technique to decompose a quaternion matrix (representation of a colour image) into quaternion singular vector and singular value component matrices exposing useful properties. The objective of this study was to use a small portion of uncorrelated singular values, as robust features for the classification of sliced pork ham images, using a supervised artificial neural network classifier. Images were acquired from four qualities of sliced cooked pork ham typically consumed in Ireland (90 slices per quality), having similar appearances. Mahalanobis distances and Pearson product moment correlations were used for feature selection. Six highly discriminating features were used as input to train the neural network. An adaptive feedforward multilayer perceptron classifier was employed to obtain a suitable mapping from the input dataset. The overall correct classification performance for the training, validation and test set were 90.3%, 94.4%, and 86.1%, respectively. The results confirm that the classification performance was satisfactory. Extracting the most informative features led to the recognition of a set of different but visually quite similar textural patterns based on quaternionic singular values. [Copyright &y& Elsevier]

The production of hams follows processes in which the characteristics of raw materials and processing conditions influence the quality attributes. The increased use of non-contact evaluation methods leads to a better understanding of the materials and processes involved, resulting in meat products that are safer with improved quality. To satisfy the increased awareness and greater expectation of consumers, it is necessary to improve quality control methodologies. Imaging and spectroscopy are proven technologies that can provide useful information regarding ham quality and the effects of the processing regime. The aim of this review is to communicate perspectives and aspects, relating to imaging, spectroscopic and colorimetric techniques on the subject of non-contact quality evaluation and control of hams. Moreover, several promising non-invasive techniques and accompanying technological advances are also presented that have the potential to be robust and efficient. Imaging and spectroscopic technologies continue to change at a rapid pace, and the developed techniques can mature into industrial applications with the right integration framework. [Copyright &y& Elsevier]

Abstract: Fat-connective tissue size distribution (FSD) in hams is a fundamental physical property for its quality assessment. FSD is related to the sensory properties such as texture, taste, quality of raw meat and visual appearance. In this paper we present a tool to carry out the multifractal analysis (MFA) of two-dimensional binary images of pre-sliced pork hams through the calculation of the f(α)-spectra, Rényi (Dq ) dimensions, and associated statistical regressions and parameters. The application is presented for the structural characterization of FSD in three qualities of pork hams (high yield, medium yield and premium quality hams) using image sections of 512×512pixels2 with a spatial resolution of 0.102mm/pixel. MFA was carried out using the method of moments in the optimized box size range of 32–512pixels for all the ham images using powers of 2, and estimating the probability distribution for moments ranging from −10< q <10 in steps of 0.5. The experimental results suggest that MFA has a discriminating effect among the three types of ham using the maximum entropy and correlation dimension D 2. This investigation revealed the usefulness of the MFA dimensions as quantitative descriptors of texture analysis and pattern distributions of FSD in pre-sliced ham images. [Copyright &y& Elsevier]

Abstract: This paper presents a novel and non-destructive approach to the appearance characterization and classification of commercial pork, turkey and chicken ham slices. Ham slice images were modelled using directional fractal () dimensions and a minimum distance classifier was adopted to perform the classification task. Also, the role of different colour spaces and the resolution level of the images on DF analysis were investigated. This approach was applied to 480 wafer thin ham slices from four types of hams (120 slices per type): i.e., pork (cooked and smoked), turkey (smoked) and chicken (roasted). DF features were extracted from digitalized intensity images in greyscale, and R, G, B, L ∗, a ∗, b ∗, H, S, and V colour components for three image resolution levels (100%, 50%, and 25%). Simulation results show that in spite of the complexity and high variability in colour and texture appearance, the modelling of ham slice images with DF dimensions allows the capture of differentiating textural features between the four commercial ham types. Independent DF features entail better discrimination than that using the average of four directions. However, DF dimensions reveal a high sensitivity to colour channel, orientation and image resolution for the fractal analysis. The classification accuracy using six DF dimension features () was 93.9% for training data and 82.2% for testing data. [Copyright &y& Elsevier]

Abstract: Due to the high variability and complex colour distribution in meats and meat products, the colour signal calibration of any computer vision system used for colour quality evaluations, represents an essential condition for objective and consistent analyses. This paper compares two methods for CIE colour characterization using a computer vision system (CVS) based on digital photography; namely the polynomial transform procedure and the transform proposed by the sRGB standard. Also, it presents a procedure for evaluating the colour appearance and presence of pores and fat-connective tissue on pre-sliced hams made from pork, turkey and chicken. Our results showed high precision, in colour matching, for device characterization when the polynomial transform was used to match the CIE tristimulus values in comparison with the sRGB standard approach as indicated by their values. The [3×20] polynomial transfer matrix yielded a modelling accuracy averaging below 2.2 units. Using the sRGB transform, high variability was appreciated among the computed (8.8±4.2). The calibrated laboratory CVS, implemented with a low-cost digital camera, exhibited reproducible colour signals in a wide range of colours capable of pinpointing regions-of-interest and allowed the extraction of quantitative information from the overall ham slice surface with high accuracy. The extracted colour and morphological features showed potential for characterizing the appearance of ham slice surfaces. CVS is a tool that can objectively specify colour and appearance properties of non-uniformly coloured commercial ham slices. [Copyright &y& Elsevier]

Abstract: A method to discriminate between various grades of pork and turkey ham was developed using colour and wavelet texture features. Image analysis methods originally developed for predicting the palatability of beef were applied to rapidly identify the ham grade. With high quality digital images of 50–94 slices per ham it was possible to identify the greyscale that best expressed the differences between the various ham grades. The best 10 discriminating image features were then found with a genetic algorithm. Using the best 10 image features, simple linear discriminant analysis models produced 100% correct classifications for both pork and turkey on both calibration and validation sets. [Copyright &y& Elsevier]