ShareUtilization 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
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Vitamin C; Mince; Temperature; Meat product; Cold storage; Cooking; Colour; Storage life
-
THE EFFECT OF CURING CONDITIONS ON THE DEGREE O...
- Author(s) : KOLOZYN-KRAJEWSKA D., WASILEWSKI S., BARTKOWICZ L.
- Date : 1983/07
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 7
View record
-
Variations in internal color of cooked beef pat...
- Author(s) : LAACK R. L. J. M. van, BERRY B. W., SOLOMON M. B.
- Date : 1996/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 2
View record
-
Viability of a five-strain mixture of Listeria ...
- Author(s) : PORTO A. C. S., FRANCO B. D. G. M., SANT'ANNA E. S., et al.
- Date : 2002/02
- Languages : English
- Source: Journal of Food Protection - vol. 65 - n. 2
View record
-
Colour of fresh, frozen and cooked ground beef ...
- Author(s) : DEMOS B. P., MANDIGO R. W.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 42 - n. 4
View record
-
Vyuzití prídatných látek k prodlouzení údrznost...
- Author(s) : VELICHOVA H., BREZINA P., PIPEK P., et al.
- Date : 2001
- Languages : Slovak
- Source: Bull. Potravin. Vysk. - vol. 40 - n. 3
View record