1
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Ilic J, Tomasevic I, Djekic I. Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham. Meat Sci 2022; 188:108805. [DOI: 10.1016/j.meatsci.2022.108805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 02/12/2022] [Accepted: 03/10/2022] [Indexed: 11/27/2022]
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2
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Schreuders FK, Schlangen M, Kyriakopoulou K, Boom RM, van der Goot AJ. Texture methods for evaluating meat and meat analogue structures: A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108103] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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3
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Zhang L, Zhang M, Mujumdar AS. Technological innovations or advancement in detecting frozen and thawed meat quality: A review. Crit Rev Food Sci Nutr 2021; 63:1483-1499. [PMID: 34382891 DOI: 10.1080/10408398.2021.1964434] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Frozen storage is one of the main storage methods for meat products. Freezing and thawing processes are important factors affecting the quality of stored foods. Deterioration of texture, denaturation of protein, decline of water holding capacity etc. are among the major quality issues during freezing that must be addressed. A number of advanced technologies are now available to detect the quality changes that can occur during freezing and/or thawing. This paper presents an overview of the techniques commonly used for the detection of meat product quality; these include: advanced microscopy, molecular sensory science and technology, nuclear magnetic resonance, hyperspectral technology, near infrared spectroscopy, Raman spectroscopy etc. These direct and indirect measurement techniques can characterize the quality of meat product from many different angles. The objective of this review is to provide an in-depth understanding of possible quality changes in meat products during freezing and thawing cycle so as to improve the quality of frozen and thawed meat products in industrial practice.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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4
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Gouyo T, Rondet É, Mestres C, Hofleitner C, Bohuon P. Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110484] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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5
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Djekic I, Ilic J, Lorenzo JM, Tomasevic I. How do culinary methods affect quality and oral processing characteristics of pork ham? J Texture Stud 2020; 52:36-44. [DOI: 10.1111/jtxs.12557] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/15/2020] [Accepted: 08/28/2020] [Indexed: 11/27/2022]
Affiliation(s)
- Ilija Djekic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Jovan Ilic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture University of Belgrade Belgrade Serbia
| | | | - Igor Tomasevic
- Department of Animal Origin Products Technology, Faculty of Agriculture University of Belgrade Belgrade Serbia
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6
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Wang H, Liu C, Xue Y, Li D. Correlation of mechanical properties of peach slices with cell wall polysaccharides and cell morphology during hot air predrying. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14319] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Haiou Wang
- School of Food Science Nanjing Xiaozhuang University Nanjing P.R. China
| | - Chunju Liu
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing P.R. China
| | - Youlin Xue
- College of Light Industry Liaoning University Shenyang P.R. China
| | - Dajing Li
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing P.R. China
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7
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Zapotoczny P, Szczypiński PM, Daszkiewicz T. Evaluation of the quality of cold meats by computer-assisted image analysis. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.042] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Kostyra E, Wasiak-Zys G, Rambuszek M, Waszkiewicz-Robak B. Determining the sensory characteristics, associated emotions and degree of liking of the visual attributes of smoked ham. A multifaceted study. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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9
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A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.051] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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The use of computer-assisted image analysis in the evaluation of the effect of management systems on changes in the color, chemical composition and texture of m. longissimus dorsi in pigs. Meat Sci 2014; 97:518-28. [PMID: 24769872 DOI: 10.1016/j.meatsci.2014.03.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2013] [Revised: 02/11/2014] [Accepted: 03/19/2014] [Indexed: 11/22/2022]
Abstract
The effect of management systems on selected physical properties and chemical composition of m. longissimus dorsi was studied in pigs. Muscle texture parameters were determined by computer-assisted image analysis, and the color of muscle samples was evaluated using a spectrophotometer. Highly significant correlations were observed between chemical composition and selected texture variables in the analyzed images. Chemical composition was not correlated with color or spectral distribution. Subject to the applied classification methods and groups of variables included in the classification model, the experimental groups were identified correctly in 35-95%. No significant differences in the chemical composition of m. longissimus dorsi were observed between experimental groups. Significant differences were noted in color lightness (L*) and redness (a*).
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11
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Zhang Y, Wang W, Zhang H, Zhang J. Meat Sensory Color Grade: Mathematical Simulation and Its Application in Quality Analysis of Chilled Pork. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12171] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yin Zhang
- Key Laboratory of Meat Processing of Sichuan; Chengdu University; Chengdu 610106 China
- Department of Biological and Agricultural Engineering; University of California, Davis; Davis CA
| | - Wei Wang
- Key Laboratory of Meat Processing of Sichuan; Chengdu University; Chengdu 610106 China
| | - Hao Zhang
- College of Food Science and Technology; Henan University of Technology; Zhengzhou China
| | - Jiaming Zhang
- Key Laboratory of Meat Processing of Sichuan; Chengdu University; Chengdu 610106 China
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12
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Serrano S, Perán F, Jiménez-Hornero F, Gutiérrez de Ravé E. Multifractal analysis application to the characterization of fatty infiltration in Iberian and White pork sirloins. Meat Sci 2013; 93:723-32. [DOI: 10.1016/j.meatsci.2012.11.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2012] [Revised: 06/17/2012] [Accepted: 11/10/2012] [Indexed: 10/27/2022]
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13
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Jackman P, Sun DW. Recent advances in image processing using image texture features for food quality assessment. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2012.08.008] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Chmiel M, Słowiński M, Dasiewicz K. Application of computer vision systems for estimation of fat content in poultry meat. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.03.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Machine vision system: a tool for quality inspection of food and agricultural products. Journal of Food Science and Technology 2011; 49:123-41. [PMID: 23572836 DOI: 10.1007/s13197-011-0321-4] [Citation(s) in RCA: 88] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/28/2011] [Accepted: 02/03/2011] [Indexed: 10/18/2022]
Abstract
Quality inspection of food and agricultural produce are difficult and labor intensive. Simultaneously, with increased expectations for food products of high quality and safety standards, the need for accurate, fast and objective quality determination of these characteristics in food products continues to grow. However, these operations generally in India are manual which is costly as well as unreliable because human decision in identifying quality factors such as appearance, flavor, nutrient, texture, etc., is inconsistent, subjective and slow. Machine vision provides one alternative for an automated, non-destructive and cost-effective technique to accomplish these requirements. This inspection approach based on image analysis and processing has found a variety of different applications in the food industry. Considerable research has highlighted its potential for the inspection and grading of fruits and vegetables, grain quality and characteristic examination and quality evaluation of other food products like bakery products, pizza, cheese, and noodles etc. The objective of this paper is to provide in depth introduction of machine vision system, its components and recent work reported on food and agricultural produce.
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16
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Sozer N, Dogan H, Kokini JL. Textural properties and their correlation to cell structure in porous food materials. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1498-1507. [PMID: 21306105 DOI: 10.1021/jf103766x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
This paper focuses on understanding the role of structural parameters and starch crystallization on the toughness of cake samples. Accurate mechanical measurements were performed to obtain toughness values, and these were related to structural parameters obtained from image analyses. Three-dimensional skeletons of food samples were generated by using X-ray tomography technique. The structural parameters (cell diameter, cell wall thickness, thickness to radius ratio (t/R), fragmentation index) were obtained after processing of the images with CTan software. The basic hypothesis of the paper is to show that the structural parameter t/R is a determinant for predicting toughness, which is a critical indicator of freshness. Freshness in cakes and other baked products is a leading factor in consumer perception. For this purpose three different cake formulations were stored at 37 and 50 °C. Cycling from these temperatures to lower storage temperatures of 25 and 4 °C was done to accelerate the starch retrogradation rate. Experimental results indicated that there was a strong interrelationship between morphological structure and the mechanical properties with regression coefficients of 0.68 and 0.95. Starch retrogradation, which was followed by X-ray diffractometry, was found to be directly proportional to toughness values, where the percent relative crystallinity increased with storage temperature.
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Affiliation(s)
- Nesli Sozer
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign , Urbana, Illinois 61801, United States
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17
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De Albuquerque VHC, Filho PPR, Cavalcante TS, Tavares JMRS. New computational solution to quantify synthetic material porosity from optical microscopic images. J Microsc 2011; 240:50-9. [PMID: 21050213 DOI: 10.1111/j.1365-2818.2010.03384.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
This paper presents a new computational solution to quantify the porosity of synthetic materials from optical microscopic images. The solution is based on an artificial neuronal network of the multilayer perceptron type and a backpropagation algorithm is used for training. To evaluate this new solution, 40 sample images of a synthetic material were analysed and the quality of the results was confirmed by human visual analysis. In addition, these results were compared with ones obtained with a commonly used commercial system confirming their superior quality and the shorter time needed. The effect of images with noise was also studied and the new solution showed itself to be more reliable. The training phase of the new solution was analysed confirming that it can be performed in a very easy and straightforward manner. Thus, the new solution demonstrated that it is a valid and adequate option for researchers, engineers, specialists and other professionals to quantify the porosity of materials from microscopic images in an automatic, fast, efficient and reliable manner.
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Affiliation(s)
- V H C De Albuquerque
- Universidade de Fortaleza (UNIFOR), Centro de Ciências Tecnológicas (CCT), Núcleo de Pesquisas Tecnológicas (NPT), Edson Queiroz, Fortaleza, Ceará, Brazil
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18
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ADEDEJI AKINBODEA, NGADI MICHAELO. MICROSTRUCTURAL CHARACTERIZATION OF DEEP-FAT FRIED BREADED CHICKEN NUGGETS USING X-RAY MICRO-COMPUTED TOMOGRAPHY. J FOOD PROCESS ENG 2010. [DOI: 10.1111/j.1745-4530.2009.00565.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Valous NA, Mendoza F, Sun DW. Emerging non-contact imaging, spectroscopic and colorimetric technologies for quality evaluation and control of hams: a review. Trends Food Sci Technol 2010. [DOI: 10.1016/j.tifs.2009.09.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Jackman P, Sun DW, Allen P, Valous NA, Mendoza F, Ward P. Identification of important image features for pork and turkey ham classification using colour and wavelet texture features and genetic selection. Meat Sci 2009; 84:711-7. [PMID: 20374847 DOI: 10.1016/j.meatsci.2009.10.030] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2009] [Revised: 10/20/2009] [Accepted: 10/22/2009] [Indexed: 10/20/2022]
Abstract
A method to discriminate between various grades of pork and turkey ham was developed using colour and wavelet texture features. Image analysis methods originally developed for predicting the palatability of beef were applied to rapidly identify the ham grade. With high quality digital images of 50-94 slices per ham it was possible to identify the greyscale that best expressed the differences between the various ham grades. The best 10 discriminating image features were then found with a genetic algorithm. Using the best 10 image features, simple linear discriminant analysis models produced 100% correct classifications for both pork and turkey on both calibration and validation sets.
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Affiliation(s)
- Patrick Jackman
- FRCFT Research Group, Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture & Food Science Centre, Belfield, Dublin 4, Ireland
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21
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Velioğlu HM, Velioğlu SD, Boyaci IH, Yilmaz I, Kurultay S. Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology. Meat Sci 2009; 84:477-83. [PMID: 20374813 DOI: 10.1016/j.meatsci.2009.10.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2009] [Revised: 09/24/2009] [Accepted: 10/01/2009] [Indexed: 10/20/2022]
Abstract
A three-factor central composite design was adopted to determine the interactive effects of fat (15-30%), water (10-20%) and textured soy protein (3-9%) content on the shrinkage, fat loss and moisture loss of hamburger patties after cooking. Image processing was used to estimate the shrinkage of hamburger patties. Textured soy protein (TSP) content was found to be the most important factor for minimizing fat and moisture loss. Both fat and water content were found to be significantly effective (P<0.05) in the model for shrinkage and moisture loss in linear form. The changes in shrinkage due to fat, water and TSP content were also in linear form. The model for fat loss was in linear and quadratic form, whereas the model for moisture loss was in full quadratic form. The models for shrinkage, fat loss and moisture loss had the R-square values of 0.954, 0.969 and 0.964, respectively.
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Affiliation(s)
- Hasan Murat Velioğlu
- Namik Kemal University, Agricultural Faculty, Food Engineering Department, Tekirdag 59030, Turkey.
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22
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Iqbal A, Valous NA, Mendoza F, Sun DW, Allen P. Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses. Meat Sci 2009; 84:455-65. [PMID: 20374810 DOI: 10.1016/j.meatsci.2009.09.016] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2009] [Revised: 09/18/2009] [Accepted: 09/28/2009] [Indexed: 10/20/2022]
Abstract
Images of three qualities of pre-sliced pork and Turkey hams were evaluated for colour and textural features to characterize and classify them, and to model the ham appearance grading and preference responses of a group of consumers. A total of 26 colour features and 40 textural features were extracted for analysis. Using Mahalanobis distance and feature inter-correlation analyses, two best colour [mean of S (saturation in HSV colour space), std. deviation of b*, which indicates blue to yellow in L*a*b* colour space] and three textural features [entropy of b*, contrast of H (hue of HSV colour space), entropy of R (red of RGB colour space)] for pork, and three colour (mean of R, mean of H, std. deviation of a*, which indicates green to red in L*a*b* colour space) and two textural features [contrast of B, contrast of L* (luminance or lightness in L*a*b* colour space)] for Turkey hams were selected as features with the highest discriminant power. High classification performances were reached for both types of hams (>99.5% for pork and >90.5% for Turkey) using the best selected features or combinations of them. In spite of the poor/fair agreement among ham consumers as determined by Kappa analysis (Kappa-value<0.4) for sensory grading (surface colour, colour uniformity, bitonality, texture appearance and acceptability), a dichotomous logistic regression model using the best image features was able to explain the variability of consumers' responses for all sensorial attributes with accuracies higher than 74.1% for pork hams and 83.3% for Turkey hams.
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Affiliation(s)
- Abdullah Iqbal
- FRCFT Group, Biosystems Engineering, Agriculture and Food Science Centre, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
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23
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Abstract
Oversegmentation is a tough problem in the morphological watershed segmentation of irregular-shaped binary particles, which is usually caused by spurious minima in the inverse distance transform. The position relationship between two objects is clear, according to the value of overlap parameter defined in the paper, and an adaptive algorithm is presented to depress oversegmentation by building the criterion to merge the spurious local minima. Some particle images are provided to validate the performance of the proposed method.
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Affiliation(s)
- H Q Sun
- Department of Military Oceanography, Dalian Naval Academy, Dalian 116018, China.
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24
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Mendoza F, Valous NA, Allen P, Kenny TA, Ward P, Sun DW. Analysis and classification of commercial ham slice images using directional fractal dimension features. Meat Sci 2009; 81:313-20. [DOI: 10.1016/j.meatsci.2008.08.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2007] [Revised: 05/09/2008] [Accepted: 08/09/2008] [Indexed: 10/21/2022]
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25
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Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams. Meat Sci 2008; 81:132-41. [PMID: 22063973 DOI: 10.1016/j.meatsci.2008.07.009] [Citation(s) in RCA: 178] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2008] [Revised: 07/03/2008] [Accepted: 07/10/2008] [Indexed: 11/24/2022]
Abstract
Due to the high variability and complex colour distribution in meats and meat products, the colour signal calibration of any computer vision system used for colour quality evaluations, represents an essential condition for objective and consistent analyses. This paper compares two methods for CIE colour characterization using a computer vision system (CVS) based on digital photography; namely the polynomial transform procedure and the transform proposed by the sRGB standard. Also, it presents a procedure for evaluating the colour appearance and presence of pores and fat-connective tissue on pre-sliced hams made from pork, turkey and chicken. Our results showed high precision, in colour matching, for device characterization when the polynomial transform was used to match the CIE tristimulus values in comparison with the sRGB standard approach as indicated by their ΔE(ab)(∗) values. The [3×20] polynomial transfer matrix yielded a modelling accuracy averaging below 2.2 ΔE(ab)(∗) units. Using the sRGB transform, high variability was appreciated among the computed ΔE(ab)(∗) (8.8±4.2). The calibrated laboratory CVS, implemented with a low-cost digital camera, exhibited reproducible colour signals in a wide range of colours capable of pinpointing regions-of-interest and allowed the extraction of quantitative information from the overall ham slice surface with high accuracy. The extracted colour and morphological features showed potential for characterizing the appearance of ham slice surfaces. CVS is a tool that can objectively specify colour and appearance properties of non-uniformly coloured commercial ham slices.
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Sánchez A, Albarracin W, Grau R, Ricolfe C, Barat J. Control of ham salting by using image segmentation. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.02.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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