Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat

被引：63

作者：

Chmiel, Marta ^{[1
]}

Slowinski, Miroslaw ^{[1
]}

Dasiewicz, Krzysztof ^{[1
]}

机构：

[1] Warsaw Univ Life Sci SGGW, Fac Food Sci, Dept Food Technol, Div Meat Technol, PL-02787 Warsaw, Poland

来源：

MEAT SCIENCE | 2011年 / 88卷 / 03期

关键词：

Computer image analysis; PSE; Pork; Color; WATER-HOLDING CAPACITY; LONGISSIMUS-DORSI; SENSORY QUALITY; PH; PSE; MUSCLE; TEMPERATURE; PREDICTION; VISION; SOLUBILITY;

D O I：

10.1016/j.meatsci.2011.02.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was an attempt to use computer image analysis (CIA) to detect PSE (pale, soft, exudative) defect in pork meat. Material for the study was 50 slices obtained from pork longissimus muscles (m. longissimus) from 50 different animals. Based on measurements of pH, electrical conductivity, color lightness (L*), sixteen of the slices were classified as PSE meat. Another sixteen slices showed features of a normal meat. Photos of tested meat slices were taken and analyzed with computer image analysis. The article presents the data in three color models: RGB, HSV/HSB and HSL Obtained results demonstrate the possibility of using V/B values (HSV/HSB model), L (HSL model) and the R, G, B values with the RGB model to detect PSE defect in pork meat. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：566 / 570

页数：5

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