MACHINE VISION METHOD FOR QUALITY EVALUATION OF COW MEAT | ||||
| Misr Journal of Agricultural Engineering | ||||
| Article 11, Volume 28, Issue 2, April 2011, Page 416-439 PDF (831.1 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mjae.2011.105265 | ||||
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| Authors | ||||
| H. E. Hassan1; A. A. Abd El-Rahman2; F. M. Shehata3 | ||||
| 1Associate Prof., Nat. Inst. of Laser Enhanced Sc. (NILES), Cairo Univ., Egypt. | ||||
| 2Senior Researcher, Agric. Eng. Res. Institute, Agric. Res. Center, Dokki, Egypt. | ||||
| 3Postgraduate, Nat. Inst. of Laser Enhanced Sc. (NILES), Cairo Univ., Egypt. | ||||
| Abstract | ||||
| The aim of the present research was to determine physical and chemical properties of different muscles cut of cow meat, studying effect of physical and chemical changes on color properties of meat samples and quality evaluation for cow meat using image processing.Measurements of color properties were carried out at the Laboratory of Laser Application in Agriculture Engineering at National Institute of Laser Enhanced Science (NILES), Egypt. While, the physical and chemical properties of meat samples were analyzed in the Research Park, Faculty of Agriculture, Cairo University, Giza, Egypt. The samples, were abscised from four muscles representing common retail cuts in the local market in Egypt (Round (Leg), Shoulder, Hind shank and Best ribs). Determination of chemical properties of the meat samples(moisture content, protein, fat, ash, pH and collagen) and physical characteristics (cooking loss, water holding capacity, and shear force) and color properties (intensity, saturation values and hue degree) were measured during season 2008 - 2009. The obtained results were as following: (a) By increasing of the shear force and the water holding capacity and decreasing the cooking losses of meat sample, these result led to the lowering of intensity and saturation values. While increases of the hue degree for best ribs, shoulder, round and hind shank of meat cut type of cow., (b)By decreasing the moisture content, fat, and ash percentages and increasing the protein, collagen percents and pH values led to decrease the intensity and saturation values of meat cut while hue degree was increased for best ribs, shoulder, round and hind shank, respectively., (c) The best ribs sample has high intensity of light, lighter of saturation and red color degree than shoulder, round and hind shank samples. While, the hind shank sample was the lowest of intensity, darker and more red color degree., and (d) Image processing as a machine vision technique can be used for evaluating quality of meat cut types. | ||||
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