Premium
Component Recognition in Beef Chuck Using Colorimetric Determination
Author(s) -
KONSTANCE R. P.,
HEILAND W. K.,
CRAIG J. C.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb09000.x
Subject(s) - chromaticity , component (thermodynamics) , color difference , chemistry , connective tissue , significant difference , food science , chromatography , mathematics , artificial intelligence , computer science , biology , statistics , physics , enhanced data rates for gsm evolution , genetics , thermodynamics
The potential for increasing the utilization of lower quality grades and cuts of beef was dependent on controlling the level of objectionable components, such as connective tissue and developing an economical means of creating starting material for further processing. Colorimetric methods were used to distinguish connective tissue and all other objectionable components in beef chuck slices. Using the tristimuius color values (L, a L , and b L ) and the color difference indices for total color difference (E), chromaticity (ΔC) and the yellowness index (YI), each component was optically differentiated. These discriminations, coupled with decision models directing disposition of the various components, can be used to control an excision system for providing suitable starting material for further processing chucks into products such as restructured beef.