Predictive efficiency of distinct color image segmentation methods for measuring intramuscular fat in beef

Mello, Renius; Vaz, Fabiano Nunes; Pacheco, Paulo Santana; Pascoal, Leonir Luiz; Prestes, Rosa Cristina; Costa, Patrícia Barcellos; Kipper, Djenifer Kirch

doi:10.1590/0103-8478cr20141617

Cited by 4 publications

(3 citation statements)

References 13 publications

(10 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The regression coefficient ( R 2 ranging between 0–1) shows the accuracy of a model, whereby if this value is higher than 0.70, it indicates that the model is well adjusted [ 78 ]. All the R 2 values obtained in the present study were above this target value (>0.86).…”

Section: Discussionmentioning

confidence: 99%

The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

et al. 2021

View full text Add to dashboard Cite

A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their polyphenolic profile and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, half maximal inhibitory antioxidant concentration (IC50), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power assay (FRAP) and oxygen radical absorbance capacity (ORAC) tests)]. After pork patties elaboration, instrumental and sensorial colour, as well as lipid oxidation measured as thiobarbituric acid reactive substances assay (TBARS) values, were evaluated for 10 days of refrigerated storage in a modified atmosphere (80% O2–20% CO2). The total anthocyanin composition represented 35% of the polyphenolic substances of the CBE, highlighting high contents in cyanidin derivatives. Additionally, other flavonoids (quercetin and kaempferol compounds) and phenolics acids, substances positively related to antioxidant activity, were identified and quantified. In addition, the incorporation of CBE resulted in improvements in colour and lipid stability of pork patties, especially for the highest concentration used. Our findings demonstrated that CBE could be added to pork patties without impairing their sensorial profile. Overall, our results indicate that the use of CBE as a source of natural antioxidant, natural colourant, or even as a functional ingredient could be promising, but more studies are necessary to confirm it.

show abstract

Section: Discussionmentioning

confidence: 99%

The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

et al. 2021

View full text Add to dashboard Cite

show abstract

“…A higher correlation found in a*(0.65) and moisture (0.56) with 'a*' value obtained from imaging technique. The 'b' value resulted from image analysis had a medium correlation with fat (0.33) and TVC (0.37) whereas Mello et al, (2015) measured intramuscular fat and Luo et al, (2018) determined marbling in beef using image processing. The imaging technique, computer vision system was very similar that were used for both the previous works and present study.…”

Section: Correlation Between Computer Vision Technology and Conventiomentioning

confidence: 99%

Quality Assessment of Beef Using Computer Vision Technology

Rahman

Iqbal

Hashem

et al. 2020

Food Sci Anim Resour

View full text Add to dashboard Cite

Imaging technique or computer vision technology has received huge attention as a rapid and non-destructive technique throughout the world for measuring quality attributes of agricultural products including meat and meat products. This study was conducted to test the ability of computer vision technology to predict the quality attributes of beef. Images were captured from longissimus dorsi muscle in beef at 24 hours post-mortem. Traits evaluated were color value (L*,a*,b*), pH, drip loss, cooking loss, dry matter, moisture, crude protein, fat, ash, Thiobarbituric acid reactive substance (TBARS), Peroxide value (POV), Free fatty acid (FFA), Total coliform count (TCC), Total viable count (TVC) and Total yeast-mould count (TYMC). Images were analyzed using the Matlab software (R2015a). Different reference values were determined by physicochemical, proximate, biochemical and microbiological test. All determination was done in triplicate and the mean value was reported. Data analysis was carried out using the programme Statgraphics Centurion XV.I. Calibration and validation model were fitted using the software Unscrambler X version 9.7. A higher correlation found in a* (r = 0.65) and moisture (r = 0.56) with 'a*' value obtained from image analysis and the highest calibration and prediction accuracy was found in Lightness (R²c = 0.73, R²p = 0.69) in beef. Results of this work show that computer vision technology may be a useful tool for predicting meat quality traits in the laboratory and meat processing industries.

show abstract

“…Isso pode ser exemplificado pelos experimentos realizados por vários trabalhos publicados nos últimos anos. Na área de sensoriamento 45 , engenharia 46 , química 47 , produção agrícola 48 , controle de qualidade 49 , entre várias outras, sua aplicação pode trazer bons resultados.…”

Section: Modelagem Computacional Baseada Em Imagens Digitaisunclassified

Desenvolvimento de uma ferramenta mobile para teste Elisa em microcircuitos e detecção de cores com inteligência artificial

Campara¹

View full text Add to dashboard Cite

show abstract

Predictive efficiency of distinct color image segmentation methods for measuring intramuscular fat in beef

Abstract: Intramuscular fat (IMF) influences important quality characteristics of meat

Cited by 4 publications

References 13 publications

The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

Quality Assessment of Beef Using Computer Vision Technology

Desenvolvimento de uma ferramenta mobile para teste Elisa em microcircuitos e detecção de cores com inteligência artificial

Contact Info

Product

Resources

About