Application of a computer vision system to classify beef as normal or dark, firm, and dry1

Abstract

The purpose of this research was to evaluate the possibility of using computer vision systems (CVS) to detect DFD beef. The experimental material consisted of beef obtained from 60 carcasses (M. semimembranosus) that were 48 h postmortem. The beef was classified into 2 quality groups according to pH: normal (pH < 5.8) or DFD (pH ≥ 5.8). L*, a*, and b* color components were determined in the experimental materials using both CIELab and a CVS using 3 color models: RGB (red, green, blue), HSV (hue, saturation, value), and HSL (hue, saturation, lightness). The total heme pigment content also was determined. As determined by both CIELab and CVS, DFD meat was characterized by a darker color than normal beef. Color lightness, as determined using both CIELab and CVS, can also be used to detect DFD beef. A significant relationship was found between V (r = -0.79) and L (r = -0.77) using CVS and pH, which is an indicator of DFD beef. This finding indicates the possibility of using these color components to assess the pH level of beef.

Influence of dietary vitamin D3 supplementation on the color changes in longissimus lumborum, vastus lateralis, semitendinosus, and semimembranosus beef muscles

“…Results for a* (redness) and b* (yellowness) from animals untreated with vitamin D 3 correspond to those obtained by other authors for beef meat quality without defects (normal meat) (19,20). Values of a* achieved by Hope-Jones et al (2) were considerably lower for a dose of 7.0 × 10 6 IU of vitamin D 3 administered 3 days before slaughter than our data collected under the same supplementation parameters (vitamin D 3 dose and supplementation time).…”

High-oxygen modified atmosphere package improves color stability of <i>Longissimus lumborum</i> with high ultimate pH from pasture-fed Nellore bulls

“…The least MMb formed in MRA analysis in high pHu group is in concordance with other findings in this study, such as higher redness (more a* and a*/b*) and lower discoloration throughout storage (less Hue and surface MMb), It demonstrates the oxidative protection of high pHu regarding red color stability, as authors have been documented (ABRIL et al, 2001;CHMIEL et al, 2012;ENGLISH et al, 2016;GEORGE;STRATMANN, 1952;MCKEITH et al, 2016;STACKHOUSE et al, 2016;WULF;WISE, 1999 The greater content of NADH in the high pHu group could also be a factor for the increased MRA this group had in this study.…”

Use of computer vision system (CVS) for detection of PSE pork meat obtained from m. semimembranosus

“…Image capturing was performed according to method developed by Chmiel et al (2011) and Chmiel et al (2012). The prepared pictures were analyzed using IMAGE ANALYZER (software developed for Division of Meat Technology at Warsaw University of Life Sciences e SGGW).…”

“…In the study of Chmiel, Słowi nski, and Dasiewicz (2011) it was proven that CVS can be used to detect PSE defect in m. longissimus lumborum. While detecting the DFD (dark, firm, dry) in beef meat obtained from m. semimembranosus it was found that the CVS method had 90% detection efficiency (Chmiel, Słowi nski, Dasiewicz, & Florowski, 2012).…”