Pyramid Inter-Attention for High Dynamic Range Imaging.

This paper proposes a novel approach to high-dynamic-range (HDR) imaging of dynamic scenes to eliminate ghosting artifacts in HDR images when in the presence of severe misalignment (large object or camera motion) in input low-dynamic-range (LDR) images. Recent non-flow-based methods suffer from ghosting artifacts in the presence of large object motion. Flow-based methods face the same issue since their optical flow algorithms yield huge alignment errors. To eliminate ghosting artifacts, we propose a simple yet effective alignment network for solving the misalignment. The proposed pyramid inter-attention module (PIAM) performs alignment of LDR features by leveraging inter-attention maps. Additionally, to boost the representation of aligned features in the merging process, we propose a dual excitation block (DEB) that recalibrates each feature both spatially and channel-wise. Exhaustive experimental results demonstrate the effectiveness of the proposed PIAM and DEB, achieving state-of-the-art performance in terms of producing ghost-free HDR images.

Meat Quality Traits of Pigs Finished on Food Waste.

Despite the benefits associated with the use of food waste (FW), there are mixed consumer perceptions regarding pork quality harvested from pigs fed FW. Twenty crossbred pigs were selected for the present study. Ten pigs were fed a conventional diet (control group), and the other 10 pigs were given a conventional diet and FW (FW group) during different growth stages. Meat quality in the FW group showed deteriorative qualities with higher lightness and yellowness synonymous to pale soft exudative meat. Drip loss in the experimental group was significantly higher than that in the control group (p<0.01). The contents of polyunsaturated fatty acids in the FW group were higher and those of saturated and monounsaturated fatty acids were lower than those in the control group. The contents of thiobarbituric acid were significantly different between the control and FW groups (p<0.05). There was also a significant difference between the control and FW groups in terms of off-flavor (p<0.05) after sensory evaluation. To conclude, the off-flavor noted, including other inferior pork quality traits, in the FW group implies that FW should not be used as swine feed.