Comparison of Two Different Methods to Predict Meat Quality and Prediction Possibility Using Digital Image Analysis


Bozkurt Y., OEZKAYA S., KILIÇ B.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, vol.15, no.4, pp.485-489, 2009 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 15 Issue: 4
  • Publication Date: 2009
  • Journal Name: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Journal Indexes: Science Citation Index Expanded, Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.485-489

Abstract

The objective of this study was to determine muscle colour of beef carcasses using digital image analysis. Fourteen beef carcasses were selected from a slaughterhouse. The data collected on these carcasses included colourmeter measurements and digital images and measurements of muscle colour (L*, a*, b* values) and muscle pH from longissimus muscle at 24 hours after slaughtering. The discrepancies between colourmeter and digital image analysis values of L*. a*, b* were large (25.6 +/- 3.37. 3.01 +/- 3.38 and 2.25 +/- 3.56, respectively). There were significant differences between L* values (P < 0.05) but there were non-significant differences between a* and b* values (P > 0.05). The correlation coefficient was found significant (P < 0.05) between pH and a* values (r=0 83). The results showed that prediction ability of digital image analysis was low for prediction of muscle colour. However, it was concluded that red value (a*) can be predicted by digital image analysis and there is a need for further studies in order to develop better techniques to use for prediction.