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

作者：Chmiel Marta^*; Slowinski Miroslaw; Dasiewicz Krzysztof; Florowski Tomasz

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2016, 65: 532-536.

DOI：10.1016/j.lwt.2015.08.021

• Computer vision system
• Meat color
• Pork meat
• Meat quality
• PSE detection

The aim of this research was to apply color parameters determined with the computer vision systems (CVS) in detection of PSE (pale, soft, exudative) porcine semimembranosus muscles. Based on pH measurements taken 24 h post mortem, meat were classified into two quality groups: RFN (red, firm, normal, non-exudative) and PSE. The color parameters were evaluated using the CVS and in CIEL*a*b* scale. In order to confirm or deny incidence of PSE the selected characteristics of technological quality of meat were also determined. Using CVS and CIEL*a*b* the considerable differences in color lightness for PSE were observed when compared to normal meat. The obtained correlation and determination coefficients between color parameters characterized by lightness reached low values 0.44 and 19.4%, respectively. Considerable dispersion of results and overlapping ranges of color parameters obtained for selected meat quality groups have proven the possibility of CVS application for m. semimembranosus classification to be limited.

• 出版日期2016-1