Pour savoir comment effectuer et gérer un dépôt de document, consultez le « Guide abrégé – Dépôt de documents » sur le site Web de la Bibliothèque. Pour toute question, écrivez à corpus@ulaval.ca.
 

Personne :
Ziadi, Adel

En cours de chargement...
Photo de profil

Adresse électronique

Date de naissance

Projets de recherche

Structures organisationnelles

Fonction

Nom de famille

Ziadi

Prénom

Adel

Affiliation

Département de génie électrique et de génie informatique, Faculté des sciences et de génie, Université Laval

ISNI

ORCID

Identifiant Canadiana

ncf11850129

person.page.name

Résultats de recherche

Voici les éléments 1 - 2 sur 2
  • PublicationAccès libre
    Visible and near-infrared light transmission : a hybrid imaging method for non-destructive meat quality evaluation
    (Pergamon, 2012-06-01) Ziadi, Adel; Duchesne, Carl; Maldague, Xavier; Gosselin, Rémi; Saucier, Linda
    Visual inspection of the amount of external marbling (intramuscular fat) on the meat surface is the official method used to assign the quality grading level of meat. However, this method is based exclusively on the analysis of the meat surface without any information about the internal content of the meat sample. In this paper, a new method using visible (VIS) and near-infrared (NIR) light transmission is used to evaluate the quality of beef meat based on the marbling detection. It is demonstrated that using NIR light in transmission mode, it is possible to detect the fat not only on the surface, as in traditional methods, but also under the surface. Moreover, in combining the analysis of the two sides of the meat simple, it is possible to estimate the volumetric marbling which is not accessible by visual methods commonly proposed in computer vision. To the best of our knowledge, no similar work or method has been published or developed. The experimental results confirm the expected properties of the proposed method and illustrate the quality of the results obtained.
  • PublicationAccès libre
    Near-infrared light transmission in beef meat and qualitative marbling evaluation using image analysis
    (ICGST, 2009-12-01) Ziadi, Adel; Maldague, Xavier; Saucier, Linda
    Marbling (intramuscular fat tissue) in beef meat is one of the most important criteria for quality, notably juiciness, in meat grading systems. Visual inspection of the meat surface is the common way to assign quality grading level, which is accomplished by authorized experts called graders. In the last years, several works were proposed in order to introduce computer vision on meat quality evaluation. In these works, meat grading was based exclusively on the analysis of meat surface images. In this paper, a new technique using near-infrared light in transmission mode is used to evaluate the beef meat quality based on the marbling detection. It is demonstrated that using near-infrared light in transmission mode, it is possible to detect the fat not only on the surface, as in traditional methods, but also under the surface. Also, in combining the analysis of the two sides of the meat simple, it is possible to estimate the volumetric marbling. We compared results from traditional techniques and those provided by the nearinfrared camera using light transmission. The result of this new study showed that using near-infrared light in transmission mode is a valuable technique to evaluate meat quality, thereby demonstrating the possibility of implementing this approach in a vision system