scholarly journals The Influence of Electrified Alkaline Calcium Water on Japanese Shorthorn Beef Meat Color

1993 ◽  
Vol 64 (1) ◽  
pp. 71-73
Author(s):  
Keigo KUCHIDA ◽  
Toshihiro YAMAGISHI ◽  
Hisashi SHINOHARA ◽  
Masahiko TAKIMOTO ◽  
Shuji IWAMOTO
Keyword(s):  
Meat Color ◽  
Beef Meat ◽  
Alkaline Calcium

scholarly journals Primary Investigation of Evaluating Beef Meat Color Using Computer Monitor.

2002 ◽  
Vol 73 (4) ◽  
pp. 521-528 ◽  
Author(s):  
Keigo KUCHIDA ◽  
Mio UEDA ◽  
Keisuke OKAMOTO ◽  
Mitsuyoshi SUZUKI ◽  
Shunzo MIYOSHI ◽  
...  
Keyword(s):  
Meat Color ◽  
Beef Meat

Effect of lighting on ground beef acceptability

2002 ◽  
Vol 82 (3) ◽  
pp. 305-309 ◽  
Author(s):  
S. Barbut
Keyword(s):  
Key Words ◽  
Fiber Optic ◽  
Ground Beef ◽  
Diode Array ◽  
Light Sources ◽  
Meat Color ◽  
Fiber Optic Probe ◽  
Beef Meat ◽  
Optic Probe ◽  
Beef Color

The effects of incandescent (INC), cool-white fluorescent (FL), and metal halide (MH) light sources on the appearance of medium, lean, and extra lean ground beef meat were investigated. Meat color with INC illumination was preferred (P < 0.05) over that with MH illumination for all meat types, and over FL illumination for extra-lean and medium meats. The majority of the panelists described the meat as red under INC lighting, but brown or dark red under FL and MH lighting. Relative luminance data, collected with a fiber optic probe connected to a photo diode array, demonstrated the reason to be a lack of redness in the FL and MH light sources. Key words: Acceptability, beef, color, hamburger, meat, spectra, sensory

The use of meat color standards to asses beff quality in production conditions

Vsyo o myase ◽  
2019 ◽  
pp. 58-60
Author(s):  
I.V. Kozyrev ◽  
◽  
T.M. Mittelshtein ◽  
A.B. Lisitsyn ◽  
◽  
...  
Keyword(s):  
Meat Color ◽  
Production Conditions

Analysis of Meat Color Change using Computer Vision

2020 ◽  
Author(s):  
Gustavo Meza ◽  
Claudia N. Sanchez ◽  
Maria T. Orvananos-Guerrero ◽  
Julieta Dominguez-Soberanes
Keyword(s):  
Computer Vision ◽  
Color Change ◽  
Meat Color

scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

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