重组牛肉图像识别模型的比较研究

2020-09-14 12:10:19 肉类研究 2020年7期

王博 杨洪遥 陆逢贵 陈子东 曹振霞 刘登勇

摘 要:以重组牛肉为研究对象,基于机器视觉技术构建3 种深度残差网络(deep residual network,ResNet)模型(ResNet-50、ResNet-101、ResNet-152)用于识别重组牛肉,同时应用VGG-16视觉几何群网络模型、支持向量机模型以及LeNet-5卷积神经网络模型,比较分析ResNet模型的识别准确率和响应时间。采集并经过图像预处理后共得到6 168 张样品图像作为实验样本,随机选取其中的4 936 张作为训练集,剩余1 232 张作为测试集。结果表明:3 种ResNet模型(ResNet-50、ResNet-101、ResNet-152)识别速率较快,准确率高,均可以有效识别重组牛肉,且卷积层越多,准确率越高,其中ResNet-50模型识别准确率达到较高水平,且测试时间仅需0.45 s,能够准确、快速地识别重组牛肉。

关键词:重组牛肉;识别;卷积神经网络;深度残差网络

Abstract: Three deep residual network (ResNet) models (ResNet-50, ResNet-101 and ResNet-152) to quickly identify restructured meat were built based on machine vision technology, and they were comparatively analyzed for recognition accuracy and response time applying visual geometry group network (VGG-16) model, support vector machine (SVM) model and LeNet-5 convolution neural network model. Images of restructured beef steak samples were collected and preprocessed. As a result, a total of 6 168 images were obtained for this research, 4 936 of which were randomly selected as the training group, and the remaining 1 232 were used as the test group. The results showed that all the three ResNet models could fast and accurately identify restructured beef steak. With more convolution layers, the accuracy was higher. The ResNet-50 model exhibited higher recognition accuracy with testing time of only 0.45 s and it was a better one to accurately and quickly identify recombined ground beef.

Keywords: restructured beef; recognition; convolutional neural network; deep residual network

DOI:10.7506/rlyj1001-8123-20200521-133

中圖分类号:TS251.52                                     文献标志码:A 文章编号:1001-8123(2020)07-0013-05

引文格式:

王博, 杨洪遥, 陆逢贵, 等. 重组牛肉图像识别模型的比较研究[J]. 肉类研究, 2020, 34(7): 13-17. DOI:10.7506/rlyj1001-8123-20200521-133.    http://www.rlyj.net.cn

WANG Bo, YANG Hongyao, LU Fenggui, et al. Comparative study on image recognition models for restructured beef[J]. Meat Research, 2020, 34(7): 13-17. DOI:10.7506/rlyj1001-8123-20200521-133.    http://www.rlyj.net.cn

重组肉是指通过机械和添加辅料使肌肉中的肌原纤维蛋白析出,然后利用添加剂的黏合作用使肉糜、肉颗粒或肉块重新组合,经冷冻后直接出售或经预热处理保留和完善其组织结构的肉。在我国重组肉种类较多,如重组牛排、培根等,产量也极大。碎肉块经过黏合剂及香精、香料处理后,具有口感丰富、肉质鲜嫩等特点[1]。目前,由于国内市场上存在重组肉及其制品生产标准不够完善、相关监管部门的管理力度欠缺等问题,导致一些不法生产者在实际生产中为牟取利益,用劣质碎肉原料取代优质原料,严重者直接以低价肉取代高价肉,如以碎鸭肉添加香精、香料仿制重组牛排,不仅损害了消费者利益,而且对市场的良性发展造成极大的安全隐患[2-3]。

因此建立快速、准确识别重组碎肉的方法,对规范市场秩序和指导消费者准确选购均具有重要意义。