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Utilization of image processing to quantitate surface metmyoglobin on fresh beef.

Author(s) : DEMOS B. P., GERRARD D. E., GAO X., TAN J., MANDIGO R. W.

Type of article: Article

Summary

Patties were prepared from mechanically deboned meat and ascorbic acid, then stored at 7 deg C for 5 days. Various methods were used to study variations in the patties'colour. A correlation was found between the colorimetric hue index, the saturation and intensity of the image, and the surface metmyoglobin content.

Details

  • Original title: Utilization of image processing to quantitate surface metmyoglobin on fresh beef.
  • Record ID : 1998-1078
  • Languages: English
  • Source: Meat Sci. - vol. 43 - n. 3-4
  • Publication date: 1996

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