Raw Pork and Beef Quality Determination through pH level and Lipid Oxidation Patterns and Image Processing

被引：0

作者：

Balbin, Jessie R. ^{[1
]}

Ibarra, Joseph Bryan G. ^{[1
]}

Borja, Carlo Reese F. ^{[1
]}

de Dios, Neil Leander A. ^{[1
]}

Pangilinan, Paul Nicko G. ^{[1
]}

Yan, Miguel Francis B. ^{[1
]}

机构：

[1] Mapua Univ, Sch Elect Elect & Comp Engn, Manila, Philippines

来源：

FOURTH INTERNATIONAL WORKSHOP ON PATTERN RECOGNITION | 2019年 / 11198卷

关键词：

Meat Quality; Gas Sensor; Image Processing; Lipid Oxidation; Oxidation Pattern; pH level; pH meter;

D O I：

10.1117/12.2540892

中图分类号：

TP18 [人工智能理论];

学科分类号：

081104 ; 0812 ; 0835 ; 1405 ;

摘要：

The purpose of this paper is to determine the meat quality of raw pork and beef by means of a gas sensor and Open Source Computer Vision for real-time pattern recognition. This is to reinforce the meat quality detection. Nowadays, people only rely on a simple test method in determining the meat quality. This includes, sensory evaluation, physical, chemical and microbiological testing are described. Lipid Oxidation is a reaction that takes place when oxygen has access to products containing fat or pigments. The main purpose of the study is to determine the quality of raw pork and beef via different but effective methods. Subsequent to this, Oxidation pattern of meat was also investigated.

引用

页数：5

共 9 条

[1] Determination of cholesterol oxidation products in raw and processed beef and pork preparations
Karin Thurner
Ebrahim Razzazi-Fazeli
Karl-Heinz Wagner
Ibrahim Elmadfa
Wolfgang Luf
[J]. European Food Research and Technology, 2007, 224 : 797 - 800
[2] Determination of cholesterol oxidation products in raw and processed beef and pork preparations
Thurner, Karin
Razzazi-Fazeli, Ebrahim
Wagner, Karl-Heinz
Elmadfa, Ibrahim
Luf, Wolfgang
[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2007, 224 (06) : 797 - 800
[3] THE INFLUENCE OF PH AND NITRITE ON LIPID OXIDATION OF GROUND RAW PORK MEAT
DESTEFANO, G
TIRABASSI, A
SCIANCALEPORE, V
[J]. INDUSTRIE ALIMENTARI, 1993, 32 (315): : 514 - 516
[4] ANFIS-Based Determination of pH Level of Liquid Raw Materials with Image Processing
Atasoy, Batuhan
Tasdemir, Kadim
Durmus, Mahmut
Demir, Ezgi
Gucluer, Fatih
Tosun, Emre
[J]. INTELLIGENT AND FUZZY SYSTEMS: DIGITAL ACCELERATION AND THE NEW NORMAL, INFUS 2022, VOL 1, 2022, 504 : 744 - 751
[5] Raw material pH, pump level and pump composition on quality characteristics of pork
Brashear, G
Brewer, MS
Meisinger, D
McKeith, FK
[J]. JOURNAL OF MUSCLE FOODS, 2002, 13 (03) : 189 - 204
[6] Determination of Soil Nutrients and pH level using Image Processing and Artificial Neural Network
Carlo Puno, John
Sybingco, Edwin
Dadios, Elmer
Valenzuela, Ira
Cuello, Joel
[J]. 2017 IEEE 9TH INTERNATIONAL CONFERENCE ON HUMANOID, NANOTECHNOLOGY, INFORMATION TECHNOLOGY, COMMUNICATION AND CONTROL, ENVIRONMENT AND MANAGEMENT (IEEE HNICEM), 2017,
[7] Improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor
Wei, Daiyue
Li, Lingfang
He, Songgui
Yu, Jianxia
Tian, Xiaofei
Wu, Zhenqiang
[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 130
[8] EFFECTS OF LOW CONCENTRATIONS OF H2O2 ON LIPID OXIDATION AND OF STORAGE AND PH ON NONHEME IRON CONTENT OF RAW BEEF MUSCLE
RHEE, KS
PARK, J
ZIPRIN, YA
[J]. JOURNAL OF FOOD BIOCHEMISTRY, 1989, 13 (01) : 31 - 38
[9] Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss
Kilic, B.
Simsek, A.
Claus, J. R.
Atlgan, E.
[J]. MEAT SCIENCE, 2014, 97 (01) : 93 - 103

← 1 →