RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF

Autor:	A. B. Lisitsyn, I. V. Kozyrev
Rok vydání:	2016
Předmět:	Lightness Marbled meat fat colour Computer image 04 agricultural and veterinary sciences TP368-456 beef 040401 food science Food processing and manufacture meat quality 0404 agricultural biotechnology Geography meat colour Visual assessment Food science Colour model Longissimus dorsi
Zdroj:	Teoriâ i Praktika Pererabotki Mâsa, Vol 1, Iss 4, Pp 51-56 (2016)
ISSN:	2414-441X 2414-438X
Popis:	The studies of meat and fat colour and marbling in Longissimus dorsi of different cattle — beef-producing (Aberdeen-Angus,Herefordbreeds) and dual-purpose (Simmental, Black-and-white breeds) — allowed to define groups by the colour values according to Lab international colour model. Measurements were performed 24 hours post-mortem between 12th and 13th ribs. It was found that different ranges of meat colour differed primarily in L* (lightness) and a* (redness) values, while b* (yellowness) values did not significantly differ. The highest differentiation between ranges of fat colour was noted in b* values, whereas L* and a* slightly differed. Moreover, visual assessment of beef marbling by four grades (small, moderate, good, and rich) and instrumental (microstructural) analysis using a computer image analysis system were carried out. The morphometric study of marbling was conducted in accordance with the principles of system quantitative analysis. To perform quantitative measurements, object analysis parameters (area) were specified. Both automatic and manual measurements of specified parameters were used. The study of Longissimus dorsi marbling established high agreement between visual and instrumental evaluations of marbling.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d451cdf2883ac0f14b1fc3425f7e1eaf https://doi.org/10.21323/2414-438x-2016-1-4-51-56 Zobrazit plný text záznamu