Effect of beef grinding on the accuracy of estimating fat content with the use of video image analysis
2010
Chmiel, M | Dasiewicz, K | Slowinski, M.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci
The objective of this research was to estimate the effect of beef grinding on the accuracy of estimating fat content a computer-aided video image analysis. Photographs of the analyzed beef trimmings from the fabrication line were taken. Next, each meat sample was ground in a grinder with a plate having 10 mm openings and, again, photographs of the meat ground were taken. Based on the photographs taken, a computer-aided video image analysis was performed. Furthermore, in the meat analyzed, a reference fat content was determined using a standard Soxhlet method. The parameters as determined by the VIA method were correlated with fat content determined by a reference method. The results obtained were statistically analyzed and this analysis disclosed significant dependencies between the content of white fields determined by the VIA method and the fat content determined by the Soxhlet method in the case of both the non-ground and the ground meat
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