Color measurement of animal source foods-Reference-Cited by-同舟云学术

Color measurement of animal source foods

Published:2022-01-02 Issue:4 Volume:6 Page:311-319
ISSN:2414-441X
Container-title:Theory and practice of meat processing
language:
Short-container-title:Teor. prakt. pererab. mâsa (Print)

Author:

Milovanovic B. R.¹^ORCID,Djekic I. V.¹^ORCID,Tomović V. M.²^ORCID,Vujadinović D.³^ORCID,Tomasevic I. B.¹^ORCID

Affiliation:

1. University of Belgrade, Faculty of Agriculture

2. University of Novi Sad, Faculty of Technology

3. University of East Sarajevo, Faculty of Technology

Abstract

Rapid and objective assessment of food color is necessary in quality control. The color evaluation of animal source foods using a computer vision system (CVS) and a traditional colorimeter is examined. With the same measurement conditions, color results deviated between these two approaches. The color returned by the CVS had a close resemblance to the perceived color of the animal source foods, whereas the colorimeter returned not typical colors. The effectiveness of the CVS is confirmed by the study results. Considering these data, it could be concluded that the colorimeter is not representative method for color analysis of animal source foods, therefore, the color read by the CVS seemed to be more similar to the real ones.

Publisher

The Gorbatov's All-Russian Meat Research Institute

Reference52 articles.

1. Sharma, S., Sheehy, T., Kolonel, L.N. (2013). Contribution of meat to vitamin B12, iron and zinc intakes in five ethnic groups in the USA: implications for developing food-based dietary guidelines. Journal of Human Nutrition and Dietetics, 26(2), 156–168. https://doi.org/10.1111/jhn.12035

2. Mabood, F., Jabeen, F., Ahmed, M., Hussain, J., Al Mashaykhi, S.A.A., Al Rubaiey, Z.M.A., et al. (2017). Development of new NIR‑spectroscopy method combined with multivariate analysis for detection of adulteration in camel milk with goat milk. Food Chemistry, 221, 746–750. https://doi.org/10.1016/j.foodchem.2016.11.109

3. Zaheer, K. (2015). An updated review on chicken eggs: production, consumption, management aspects and nutritional benefits to human health. Food and Nutrition Sciences, 6(13), 1208–1220. https://doi.org/10.4236/fns.2015.613127

4. Dufossé, L., Fernández-López, J., Galaup, P., Pérez-Alvarez, J.A. (2015). Color measurements of muscle-based and dairy foods. Chapter in a book: Handbook of Food Analysis — Two Volume Set (3rd edition). Boca Raton: CRC Press.

5. Zaki, R.S. (2013). The Significance of Color In Food Marketing. Syracuse University Honors Program Capstone Projects, 113.

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Optical-spectroscopic analysis of colorimetric changes in meat during its storage;Theory and practice of meat processing;2023-07-08

2. Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review;Sensors;2023-01-06

3. Meat (Longissimus lumborum Muscle) Quality in Males of the Family Cervidae;Acta Universitatis Cibiniensis. Series E: Food Technology;2022-12-01