Comparison of two different methods to predict meat quality and prediction possibility using digital image analysis Et Kalitesinin Tahmininde İki Farklı Metodun Karşılaştırılması ve Dijital Görüntü Analizi Yöntemi ile Tahmin Olasılıǧı

BOZKURT Y., ÖZKAYA S., KILIÇ B.

Kafkas Universitesi Veteriner Fakultesi Dergisi, cilt.15, sa.4, ss.485-489, 2009 (SCI-Expanded, Scopus, TRDizin) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15 Sayı: 4
  • Basım Tarihi: 2009
  • Dergi Adı: Kafkas Universitesi Veteriner Fakultesi Dergisi
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.485-489
  • Anahtar Kelimeler: Beef carcass, Digital image analysis, Meat colour, Meat quality
  • Isparta Uygulamalı Bilimler Üniversitesi Adresli: Hayır

Özet

The objective of this study was to determine muscle colour of beef carcasses using digital image analysis. Fourteen beef carcasses were selected from a slaughterhouse. The data collected on these carcasses included colourmeter measurements and digital images and measurements of muscle colour (L*, a*, b* values) and muscle pH from longissimus muscle at 24 hours after slaughtering. The discrepancies between colourmeter and digital image analysis values of L*, a*, b* were large (25.6±3.37, 3.01±3.38 and 2.25±3.56, respectively). There were significant differences between L* values (P<0.05) but there were non-significant differences between a* and b* values (P>0.05). The correlation coefficient was found significant (P<0.05) between pH and a* values (r=0.83). The results showed that prediction ability of digital image analysis was low for prediction of muscle colour. However, it was concluded that red value (a*) can be predicted by digital image analysis and there is a need for further studies in order to develop better techniques to use for prediction.