Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat

• Published in: Meat science 2011-07, Vol.88 (3), p.566-570
• Main Authors: Chmiel, Marta, Słowiński, Mirosław, Dasiewicz, Krzysztof
• Format: Article
• Language: English
• Subjects: Algorithms; Animals; Biological and medical sciences; Color; Computer image analysis; Electric Conductivity; Food industries; Food Inspection - methods; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; Image Processing, Computer-Assisted; Meat - analysis; Meat - classification; Meat and meat product industries; Models, Biological; Pigmentation; Pork; PSE; Quality Control; Reproducibility of Results; Surface Properties; Sus scrofa
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2011.02.014

The aim of this study was an attempt to use computer image analysis (CIA) to detect PSE (pale, soft, exudative) defect in pork meat. Material for the study was 50 slices obtained from pork longissimus muscles (m. longissimus) from 50 different animals. Based on measurements of pH, electrical conductivity, color lightness (L*), sixteen of the slices were classified as PSE meat. Another sixteen slices showed features of a normal meat. Photos of tested meat slices were taken and analyzed with computer image analysis. The article presents the data in three color models: RGB, HSV/HSB and HSL. Obtained results demonstrate the possibility of using V/B values (HSV/HSB model), L (HSL model) and the R, G, B values with the RGB model to detect PSE defect in pork meat.