TY - GEN
T1 - Development of a New Fractal Algorithm to Predict Quality Traits of MRI Loins
AU - Caballero, Daniel
AU - Caro, Andrés
AU - Amigo Rubio, Jose Manuel
AU - Dahl, Anders B.
AU - Kjær Ersbøll, Bjarne
AU - Pérez-Palacios, Trinidad
PY - 2017
Y1 - 2017
N2 - Traditionally, the quality traits of meat products have been estimated by means of physico-chemical methods. Computer vision algorithms on MRI have also been presented as an alternative to these destructive methods since MRI is non-destructive, non-ionizing and innocuous. The use of fractals to analyze MRI could be another possibility for this purpose. In this paper, a new fractal algorithm is developed, to obtain features from MRI based on fractal characteristics. This algorithm is called OPFTA (One Point Fractal Texture Algorithm). Three fractal algorithms were tested in this study: CFA (Classical fractal algorithm), FTA (Fractal texture algorithm) and OPFTA. The results obtained by means of these three fractal algorithms were correlated to the results obtained by means of physico-chemical methods. OPFTA and FTA achieved correlation coefficients higher than 0.75 and CFA reached low relationship for the quality parameters of loins. The best results were achieved for OPFTA as fractal algorithm (0.837 for lipid content, 0.909 for salt content and 0.911 for moisture). These high correlation coefficients confirm the new algorithm as an alternative to the classical computational approaches (texture algorithms) in order to compute the quality parameters of meat products in a non-destructive and efficient, way.
AB - Traditionally, the quality traits of meat products have been estimated by means of physico-chemical methods. Computer vision algorithms on MRI have also been presented as an alternative to these destructive methods since MRI is non-destructive, non-ionizing and innocuous. The use of fractals to analyze MRI could be another possibility for this purpose. In this paper, a new fractal algorithm is developed, to obtain features from MRI based on fractal characteristics. This algorithm is called OPFTA (One Point Fractal Texture Algorithm). Three fractal algorithms were tested in this study: CFA (Classical fractal algorithm), FTA (Fractal texture algorithm) and OPFTA. The results obtained by means of these three fractal algorithms were correlated to the results obtained by means of physico-chemical methods. OPFTA and FTA achieved correlation coefficients higher than 0.75 and CFA reached low relationship for the quality parameters of loins. The best results were achieved for OPFTA as fractal algorithm (0.837 for lipid content, 0.909 for salt content and 0.911 for moisture). These high correlation coefficients confirm the new algorithm as an alternative to the classical computational approaches (texture algorithms) in order to compute the quality parameters of meat products in a non-destructive and efficient, way.
U2 - 10.1007/978-3-319-64689-3_17
DO - 10.1007/978-3-319-64689-3_17
M3 - Article in proceedings
SN - 978-3-319-64688-6
T3 - Lecture notes in computer science
SP - 208
EP - 218
BT - Computer Analysis of Images and Patterns
A2 - Felsberg, Michael
A2 - Heyden, Anders
A2 - Krüger, Norbert
PB - Springer
CY - Cham
ER -