o:33 Estimation of fat content in fermented sausages by means of Computer Vision System (CVS) en 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 computer vision, fat content, fat estimation, fermented sausages, dry sausages 1552099 10.18485/2021.62.1.3 2022-04-08T08:10:03.472Z 44 yes 46 Stefan Simunović Institut za higijenu i tehnologiju mesa Estimation of fat content in fermented sausages by means of Computer Vision System (CVS) 0000-0002-7249-7891 Sara Rajić Institute of Meat Hygiene and Technology Estimation of fat content in fermented sausages by means of Computer Vision System (CVS) person 0000-0002-8280-5149 Vesna Đorđević Institute of meat hygiene and technology Estimation of fat content in fermented sausages by means of Computer Vision System (CVS) person 0009-0008-5187-4089 Vladimir Tomović University of Novi Sad, Faculty of Technology Estimation of fat content in fermented sausages by means of Computer Vision System (CVS) person Dragan Vujadinović University of East Sarajevo, Faculty of Technology Estimation of fat content in fermented sausages by means of Computer Vision System (CVS) person Ilija Đekić University of Belgrade, Faculty of Agriculture, Institute of Food Technology and Biochemistry Estimation of fat content in fermented sausages by means of Computer Vision System (CVS) person Igor Tomašević University of Belgrade, Faculty of Agriculture Estimation of fat content in fermented sausages by means of Computer Vision System (CVS) person application/pdf 1076784 https://unilib.phaidrabg.rs/o:33 no yes 1 70 92000001 71A01 Meat technology 27 32 Institute of meat hygiene and technology, Belgrade 2021