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Fat/Lean content determination

 Evaluation of fat versus lean in a piece of meat is of importance for consumer selection. In this case the color classes are: The data base is formed with these three classes.

(More information on data base selection)

Pork Loin Color Image

Classified Image

The fat/lean ratio evaluation is done by a simple histogramming of the classified image, which counts the number of pixel for each color class. The ratio Fat Pixel/(Fat + Lean) Pixels give the surface percentage of fat. This surface percentage is used by the consumer when making a visual choice at the meat counter.

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