Application of computer vision systems for estimation of fat content in poultry meat

The paper presents the possibility of use a computer vision system (CVS) for estimation fat content in poultry meat. The estimation of this ingredient content was made in the material obtained in industrial conditions. Chicken and turkey carcasses were selected randomly, from which the thigh muscles (from chickens and turkeys) and chicken breast muscles were taken. Analysis of correlation was made between content of white spots achieved with CVS method and fat content determined using the reference Soxhlet method. According to the achieved results, it was concluded that the computer vision system for images of turkey thigh muscles can be used to estimate its fat content.