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Mello,Renius; Vaz,Fabiano Nunes; Pacheco,Paulo Santana; Pascoal,Leonir Luiz; Prestes,Rosa Cristina; Costa,Patrícia Barcellos; Kipper,Djenifer Kirch. |
Intramuscular fat (IMF) influences important quality characteristics of meat, such as flavor, juiciness, palatability, odor and tenderness. Thus, the objective of this study was to apply the following image processing techniques to quantify the IMF in beef: palette; sampling, interval of coordinates; black and white threshold; and discriminant function of colors. Thirty-five samples of beef, with a wide range of IMF, were used. Color images were taken of the meat samples from different muscles, with variability in the IMF content. The IMF of a thin cross-section meat was determined by chemical lipid extraction and was predicted by image analysis. The chemical method was compared with the image analysis. The segmentation procedures were validated by the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tissue characterization; Meat industry; Marbling; Image processing; Meat quality.. |
Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015001001865 |
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Prestes,Rosa Cristina; Carneiro,Eliana Beleski Borba; Demiate,Ivo Mottin. |
The main problems observed in cooked hams are bad sliceability and excessive fluid loss after cooking. To reduce these problems the industry uses non-meat ingredients such as soy protein and carrageenan, but under Brazilian law, it is not allowed to add starch or modified starch in hams. Three ingredients were tested in the present research: modified starch (0 to 2.0%), gum guar (0 to 0.30%) and hydrolyzed collagen (0 to 2.0%), following a 2³ full factorial design with five repetitions in the central point. The guar gum produced low resistance to reheating, however in losses by cooling, the results were adequate. The hydrolyzed collagen tested did not give satisfactory results, showing low acceptance due to formation of gel in the ham and high losses. The... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Texture; Factorial design; Non-meat ingredients. |
Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000700027 |
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