期刊
BRITISH FOOD JOURNAL
卷 120, 期 8, 页码 1929-1940出版社
EMERALD GROUP PUBLISHING LTD
DOI: 10.1108/BFJ-12-2017-0695
关键词
Surface analysis techniques; Instrumentation; Quality; Beef cuts
Purpose - Measuring texture parameters are time consuming and expensive; it is necessary to develop an efficient and rapid method to evaluate them. Image analysis can be a useful tool. The purpose of this paper is to predict texture parameters in different beef cuts applying image analysis techniques. Design/methodology/approach - Samples were analyzed by scanning electron microscopy. Texture parameters were analyzed by instrumental, image analysis techniques and by Warner-Bratzler shear force. Findings - Significant differences (p < 0.05) were obtained for image and instrumental texture features. Higher amount of porous were observed in freeze dried samples of beef cuts from Gluteus Medius and semintendinosus muscles. A linear trend with a linear correlation was applied for instrumental and image texture. High correlations were found between image and instrumental texture features. Instrumental parameters showed a positive correlation with image texture feature. Originality/value - This research suggests that the addition of image texture features improves the accuracy to predict texture parameter. The prediction of quality parameters can be performed easily with a computer by recognizing attributes within an image.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据