科研之友
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摘要
Digital image feature of meat was correlated with a standard sensory color grade and applied this method to analyze the sensory color of chilled pork during its storage. Regression indicated that a multivariable regression was superior to a unitary quadratic. Verification test showed that the optimized function from multivariable regression was significant (P < 0.00001) reliability. The obtained multivariable function was adopted to calculate the grade change of loin, ham and Boston butt during their cold storage (4 +/- 1C) for 144 h. Results demonstrated that the pork grade was evaluated accurately by the function. The calculated grade from the function showed that the sensory grade of the loin decreased more obviously than those of the Boston butt and the loin; the pork category influenced pork color evaluation greatly. These results suggested that the image analysis technology was feasible to be used to assess pork color.
- 出版日期2014-8
- 单位河南工业大学; 成都大学
