VISIBLE LASER BEAM FOR QUALITY EVALUATION OF COW MEAT | ||||
| Misr Journal of Agricultural Engineering | ||||
| Article 55, Volume 27, Issue 4, October 2010, Page 1890-1906 PDF (800 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mjae.2010.105361 | ||||
 View on SCiNiTO | ||||
| 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. | ||||
| 3Student of Postgraduate, Nat. Inst. of Laser Enhanced Sc. (NILES), Cairo Univ., Egypt. | ||||
| Abstract | ||||
| The aim of this research work was to determine the physical and chemical properties of different muscles cuts of cow meat, studying the relationship among optical properties, physical and chemical properties of meat samples and quality evaluation for cow meat.The research work was carried out at Institute of Laser Enhanced Science (NILES), Cairo University, Giza, Egypt. Four the samples muscles cuts were named Round, Shoulder, Hind shank and Best ribs. Determination of chemical and physical characteristics of the meat samples, and optical properties (reflection and absorption) were measured during 2009. The obtained results were as following: (1) The reflection intensity was decreased and the absorption intensity was increased of meat cut types of cow, resulted to increase of water holding capacity, cooking loss and shear force for best ribs, shoulder, round and hind shank, respectively., (2) By increasing the moisture content and fat percentages of meat samples surface, led to increase the reflection percentage of sample. So, the best ribs of meat sample more reflection than, shoulder and round. While, the hind shank of meat sample was the less of reflection percent., (3) By increasing the moisture content and fat percentages of meat samples surface, led to decrease the absorption percentage of sample. So, the best ribs of meat sample high reflection (66.528 Lux) and less absorption (883.471 Lux) than, shoulder and round. While, the hind shank of meat sample was the more of absorption (914.885 Lux) and less reflection (35.114 Lux), and (4) Laser technique can be used for quality evaluation of meat caw with accuracy and easily. | ||||
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