Estimation of Fat Content in Fermented Sausages by Means of Computer Vision System (CVS)

The aim of this study was to investigate the possibility computer vision system (CVS) application in fat content estimation for different types fermented sausages. Four local sausages with contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained CVS-estimated content were compared results traditional chemical analysis. Relative errors of estimation Pirotska and sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results t-test showed a significant (p<0.01) differencebetween mean by CVS and chemical analysis case Pirotska sausage. On other hand, there was no difference between mean fat contents by two methods rest of analysed results indicate CVS has potential application in sausages.Keywords: vision, content, estimation, sausages, dry