FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

MARTA CHMIEL, KRZYSZTOF DASIEWICZ, MIROSŁAW SŁOWIŃSKI

Title

Quality evaluation of beef trimmings by video image analysis

Abstract

The objective of the study was to assess the possibility of applying video image analysis when evaluating the quality of beef trimmings obtained whilst cutting and trimming the bottom rump, under the industrial conditions. The images of analyzed meat were taken, and, then, a video image analysis was performed. The parameters determined using the VIA method (i.e. R, G, B colour values and the content of white fields) were correlated with the meat quality parameters. Several significant relationships were found; thus, there is a necessity of determining optimal conditions for taking images to be analyzed with the use of video image analysis. The use of video image analysis produces results that are more exact in the case of meat with an adipose tissue of poorly differentiated white colouring.

Keywords

beef trimmings, video image analysis (VIA), R, G, and B colour values, quality

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