Lars Bager Christensen

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X-ray computed tomography (CT) has recently received increased attention in the food science community. The aim of this paper is to demonstrate how grating based phase-contrast CT can provide contrast superior to standard absorption based CT. The method of phase-contrast CT is applied to two samples of porcine subcutaneous fat and rind. The additional(More)
This paper proposes the use of computed tomography (CT) as a reference method for estimating the lean meat percentage (LMP) of pig carcasses. The current reference is manual dissection which has a limited accuracy due to variability between butchers. A contextual Bayesian classification scheme is applied to classify volume elements of full body CT-scans of(More)
Knowledge about the illumination conditions in a real world scene has many applications among them Augmented Reality which aims at placing virtual objects in the real world. An important factor for convincing augmentations is to use the illumination of the real world when rendering the virtual objects so they are shaded consistently and cast consistent(More)
Online pig carcass classification methods require calibration against a reference standard. More than 30years ago, the first reference standard in the EU was defined as the total amount of lean meat in the carcass obtained by manual dissection. Later, the definition was simplified to include only the most important parts of the carcass to obtain a better(More)
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