Color measurement of meat and meat products
2018
Tomasevic, Igor (https://orcid.org/0000-0002-1611-2264) | Tomovic, Vladimir (https://orcid.org/0000-0001-5055-1781) | Lorenzo, Jose | Djordjević, Vesna (https://orcid.org/0000-0002-7236-5071) | Karabasil, Nedjeljko | Djekic, Ilija (https://orcid.org/0000-0002-8132-8299)
The meat and meat products color evaluation ability of a computer vision system (CVS) is investigated by a comparison study with color measurements from a traditional colorimeter. The experiment involved 18 different samples representing six broad groups of processed meat products, poultry meat samples (chicken, duck, turkey and goose) and five different species of game meat (quail, wild boar, rabbit, deer and pheasant). A statistical analysis revealed significant differences between the instrumental values in all three dimensions (L*, a*, b*) between the CVS and colorimeter for the majority of samples. For the uniformly and bi-colored meat products CVS-generated colors represented a shift in the red direction from colorimeter-generated colors. Using colorimeter for color evaluation of all meat products assessed in our study was unrepresentative and for non-uniformly colored meat products, it was even purposeless. The use of the colorimeter for color evaluation of lighter colored poultry meat (chicken and turkey) was inaccurate. Using colorimeter for color evaluation of lighter colored game meat was also unrepresentative. The total color difference (ΔE) between the methods employed was so large that the generated color(s) could be considered more opposite than similar. CVS-generated colors were found similar to the actual color of all samples evaluated (meat products, poultry and game meat). Therefore, the use of a CVS should be considered a superior alternative to the traditional method for measuring color of meat products, poultry and game meat.
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