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2009 | 03 | 4 |
Tytuł artykułu

Effect of pressure and sample weight on free water content in beef estimated according to Grau-Hamm method using computer image analysis

Warianty tytułu
PL
Wpływ wielkości nacisku i masy próbki na wynik oznaczania zawartości wody wolnej w wołowinie metodą Graua-Hamma z użyciem komputerowej analizy obrazu
Języki publikacji
EN
Abstrakty
EN
PL
Wydawca
-
Rocznik
Tom
03
Numer
4
Opis fizyczny
http://www.npt.up-poznan.net
Twórcy
  • Chair of Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, pl.Cieszynski 1, 10-718 Olsztyn, Poland
autor
  • Chair of Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Bibliografia
  • ALBRECHT E., TEUSCHER F., ENDER K., WEGNER J., 2006. Growth- and breed-related changes of marbling characteristics in cattle. J. Anim. Sci. 84: 1067-1075.
  • ANTEQUERA T., CARO A., RODRÍGUEZ P.G., PÉREZ T., 2007. Monitoring the ripening process of Iberian ham by computer vision on magnetic resonance imaging. Meat Sci. 76: 561-567.
  • BASSET O., BUQUET B., ABOUELKARAM S., DELACHARTRE P., CULIOLI J., 2000. Application of texture image analysis for the classification of bovine meat. Food Chem. 69: 437-445.
  • BROSNAN T., SUN D-W., 2002. Inspection and grading of agricultural and food products by computer vision systems – a review. Comput. Electron. Agric. 36: 193-213.
  • CHANDRARATNE M.R., SAMARASINGHE S., KULASIRI D., BICKERSTA R., 2006. Prediction of lamb tenderness using image surface texture features. J. Food Eng. 77: 492-499.
  • DU C.-J., SUN D.-W., 2006. Automatic measurement of pores and porosity in pork ham and their correlations with processing time, water content and texture. Meat Sci. 72: 294-302.
  • FAUCITANO L., HU P., TEUSCHER F., GARIEPY C., WEGNER J., 2005. Application of computer image analysis to measure pork marbling characteristics. Meat Sci. 69: 537-543.
  • HAMM R., 1986. Functional properties of the myofibrilar system and their measurement. In: Muscle as food. Ed. P.J. Bechtel. Academic Press, London: 143-147.
  • HULLBERG A., BALLERINI L., 2003. Pore formation in cured-smoked pork determined with image analysis – effects of tumbling and RN gene. Meat Sci. 65: 1231-1236.
  • IRIE M., IZUMO A., MOHRI S., 1996. Rapid method for determining water-holding capacity in meat using video image analysis and simple formulae. Meat Sci. 42: 95-102.
  • LU J., TAN J., SHATADAL P., GERRARD D.E., 2000. Evaluation of pork color by using computer vision. Meat Sci. 56: 57-60.
  • MARTY-MAHÉ P., LOISEL P., FAUCONNEAU B., HAFFRAY P., BROSSARD D., DAVENEL A., 2004. Quality traits of brown trouts (Salmo trutta) cutlets described by automated color imageanalysis. Aquaculture 232: 225-240.
  • MISIMI E., MATHIASSEN J.R., ERIKSON U., 2007. Computer vision-based sorting of Atlantic salmon (Salmo salar) fillets according to their color level. J. Food Sci. 72: 30-35.
  • PIPEK H., SCHLEUSENER F., PUDIL J., JELENÍKOVÁ A., 2005. Bewertung von Wasserbindungsvermögen mittels Videoimageanalyse. Fleischwirtschaft 6: 101-103.
  • RINGKOB T.P., SWARTZ D.R., GREASER M.L., 2004. Light microscopy and image analysis of thin filament lengths utilizing dual probes on beef, chicken, and rabbit myofibrils. J. Anim. Sci.82: 1445-1453.
  • VESTERGAARD C., ERBOU S.G., THAULAND T., ADLER-NISSEN J., BERG P., 2005. Salt distribution in dry-cured ham measured by computed tomography and image analysis. Meat Sci. 69: 9-15.
  • WEGNER J., ALBRECHT E., FIEDLER I., TEUSCHER F., PAPSTEIN H.-J., ENDER K., 2000. Growth- and breed-related changes of muscle fiber characteristics in cattle. J. Anim. Sci. 78: 1485-1496.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-261a3842-8d10-496f-9e45-3ace91510ac4
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