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The use of a computer digital analysis for evaluating the quality pork trimmings

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Dasiewicz K., Mierzwinska I.

Acta Scientiarum Polonorum. Technologia Alimentaria

2006

tom 05

nr 2

85-92

The present studies aimed at evaluating whether it is possible to use this method to estimate the fat content in pork from trimming of the loin, bacon and shoulder. The high correlation coefficients obtained between the share of white fields determined by computer digital analysis and the fat content determined by the Soxhlet method indicate that it is possible to use this method to estimate the fat content in pork trimmings, irrespectively of the type of cut trimmed. Moreover, the correlations calculated between components R, G and B of meat, fat and image and the selected indicators of the technological quality of pork obtained from trimming the loin, bacon and shoulder indicate the value of this method for meat quality estimation.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Dasiewicz K.

1 Mierzwinska I.

1 2006

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The use of a computer digital analysis for evaluating the quality pork trimmings