Mathematical Morphology on MRI for the Determination of Iberian Ham Fat Content

摘要

Intermuscular Fat Content and its distribution during the ripening process of the Iberian ham is a relevant task from the point of view of technological interest. This paper attempts to study the Iberian ham during the ripening process with images obtained from a MRI (Magnetic Resonance Imaging) device using Pattern Recognition and Image Analysis algorithms, in particular Mathematical Morphology techniques. The main advantage of this method is the non-destructive nature. A concrete algorithm is proposed, which is based on the Watershed transformation. In addition, the results are compared with the Otsu thresholding algorithm. The decreases of the total volume in the ripening process are shown. Also the decrease of the meat percentage and intermuscular fat content are calculated. As a conclusion, the viability of these techniques is proved for the possible future utilization in the meat industries to discover new characteristics in the ripening process.