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Video quality is a characteristic of a video passed through a video transmission or processing system that describes perceived video degradation (typically compared to the original video). Video processing systems may introduce some amount of distortion or artifacts in the video signal that negatively impact the user's perception of the system ...
In electronics engineering, video processing is a particular case of signal processing, in particular image processing, which often employs video filters and where the input and output signals are video files or video streams. Video processing techniques are used in television sets, VCRs, DVDs, video codecs, video players, video scalers and ...
The main idea of measuring subjective video quality is similar to the mean opinion score (MOS) evaluation for audio. To evaluate the subjective video quality of a video processing system, the following steps are typically taken: Choose original, unimpaired video sequences for testing; Choose settings of the system that should be evaluated
See also, the Motion topic for video quality requirements considerations. [3] Motion Picture Expert Group (MPEG) A group of standards for encoding and compressing audiovisual information such as movies, video, and music. MPEG compression is as high as 200:1 for low-motion video of VHS quality, and broadcast quality can be achieved at 6 Mbit/s.
Video quality can be measured with formal metrics like peak signal-to-noise ratio (PSNR) or through subjective video quality assessment using expert observation. Many subjective video quality methods are described in the ITU-T recommendation BT.500. One of the standardized methods is the Double Stimulus Impairment Scale (DSIS).
Digital video can be copied with no generation loss; which degrades quality in analog systems. However, a change in parameters like frame size, or a change of the digital format can decrease the quality of the video due to image scaling and transcoding losses. Digital video can be manipulated and edited on non-linear editing systems.
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