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| Kuchida, Keigo; Fukaya, Miho; Miyoshi, Syunzou; Suzuki, Mitsuyoshi; Tsuruta, Shogo; 口田, 圭吾; 三好, 俊三; 鈴木, 三義. |
| The purpose of this study was to develop a nondestructive prediction method for the yolk: albumen ratio by computer image analysis for candling inspection. Twenty-two to 49 eggs per line were randomly sampled from four chicken lines. After weighing the eggs, the eggs were illuminated by an overhead projector beam through a small hole in dark room. Video images were taken of the eggs from four directions, the eggs rotated each time by 90 degrees. The eggs were broken for measuring egg traits, including the yolk:albumen ratio. The average value obtained from four directions was used for statistical analysis. The ratio of the number of pixels of light and dark parts (light: dark ratio), and the CV of red (R), green (G), and blue (B) components for the whole... |
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Palavras-chave: Yolk; Albumen ratio; Computer image analysis; Prediction method. |
| Ano: 1999 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1025 |
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| Guzek,Dominika; Glabska,Dominika; Sakowska,Anna; Wierzbicka,Agnieszka. |
| The objective of this work was to evaluate the influence of the breed and of the addition of bioactive substances to forage on the color of smoked pork loin. Two pig breeds (Polish Landrace and the crossbreed Polish Landrace x Duroc), three types of bioactive components (organic selenium; 2% of canola oil and 1% of flaxseed oil; and 2% of flaxseed oil and 1% of canola oil), and a control treatment were evaluated. Computer image analysis included the color assessment of muscle, fat, connective tissues, and smoked loin surface. For Polish Landrace, selenium supplementation caused higher values of red, green, and blue color components of the muscle tissue, which were lower for the crossbreed. However, there was no difference in the color components of loin... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sus scrofa f. domestica; Canola oil; Computer image analysis; Flaxseed oil; Functional food; Selenium-enriched meat. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2012001000013 |
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