Meat technology eng application/pdf 1076784 bytes computer vision, fat content, fat estimation, fermented sausages, dry sausages All rights reserved info:eu-repo/semantics/article Simunović, Stefan Rajić, Sara Đorđević, Vesna Tomović, Vladimir Vujadinović, Dragan Đekić, Ilija Tomašević, Igor Institute of meat hygiene and technology, Belgrade Estimation of fat content in fermented sausages by means of Computer Vision System (CVS) 2021 https://unilib.phaidrabg.rs/o:33 doi:10.18485/2021.62.1.3 The aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional chemical analysis. Relative errors of fat content estimation in Njeguška, Kulen, Pirotska and tea sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results of t-test showed a significant (p<0.01) difference between mean fat contents obtained by CVS and chemical analysis in the case of Pirotska sausage. On the other hand, there was no significant (p<0.01) difference between mean fat contents obtained by the two methods for the rest of the analysed sausages. The results indicate CVS has potential for application in the analysis of fat content of fermented sausages