ASSESSMENT OF COLOR OF MEAT USING THE METHOD OF COMPUTER COLORIMETRY

  • Oksana Petrusha National University of Food Technologies, Ukraine
  • Alexandra Niemirich National University of Food Technologies, Ukraine
Keywords: color coordinates, computed colorimetry, dry meat half-finished product, analysis of image, yellowness index

Abstract

In the article is considered a possibility to use the accessible modern digital technique: flatbet scanners, digital photocameras and web-cameras for determination of color of foodstuff.

The offered method allows get the digital image of studied sample and count information about the values of color coordinates of its every pixel that characterizes the color of meat half-finished product such as meat powder. The assessment of this raw material was carried out in dry and restored state.

At measurement of color coordinates of the meat powders in native state there was determined the method of sample preparation for getting the mean value of color with the least standard deviation ~ 20 %. Thus, according to the studies, the sample of dry meat half-finished product must be reduced to fragments less than 0,2 mm.

Availability of this method allows use it for assessment of the quality of dry meat half-finished products according to color parameter. 

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Author Biographies

Oksana Petrusha, National University of Food Technologies

Department of Foodstuff Expertise

Alexandra Niemirich, National University of Food Technologies

Department of Technology of Nutrition and Catering Business

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Published
2016-08-22
How to Cite
Petrusha, O., & Niemirich, A. (2016). ASSESSMENT OF COLOR OF MEAT USING THE METHOD OF COMPUTER COLORIMETRY. EUREKA: Life Sciences, (3), 3-7. https://doi.org/10.21303/2504-5695.2016.00141
Section
Food Science and Technology