Determinação da coloração e a disposição de compra pelos consumidores da carne bovina

Abstract

Colour perception plays a major role in evaluation of meat quality, especially during purchasing. Consumers need first to be entirely satisfied with the sensory properties of meat, before other quality dimensions become relevant. The traditional methodology of assessing meat color evolution in displays is complex, expensive and demands long duration. Photographs are an alternative to overcome these difficulties thus the validation of this methodology become necessary. One of the biggest problems in coloration assessments is the development of new methodologies to obtain information that is significant; they can compare and improve products. These difficulties can be overcome by assessing the color through photographs, as in a visual inspection system computer an image and a computer with software can perform several pre-defined goals, so its use could lead to more consistent results efficient manner. Thus our objective was to reviser perception of meat between viewing meat directly in displayer and their corresponding photographs to assess the reliability and accuracy of using food photographs as an assessment tool.