References

meat

Theory and practice of meat processing

Теория и практика переработки мяса

2414-438X2414-441X

ФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН

10.21323/2414-438X-2021-6-4-311-319

meat-195

Research Article

Статьи

Color measurement of animal source foods

https://orcid.org/0000-0002-5344-5383

Milovanovic

B. R.

Bojana R. Milovanovic, PhD Student, Animal Source Food Technology Department, Faculty of Agriculture

Nemanjina, Zemun, 11080, Belgrade, Serbia

Tel.: +7–38–164–479–34–67

m.bojana@agrif.bg.ac.rs

https://orcid.org/0000-0002-8132-8299

Djekic

I. V.

Ilija V. Djekic, PhD, Full Professor, Department for Food Safety and Quality Management, Faculty of Agriculture

6 Nemanjina, Zemun, 11080, Belgrade, Serbia

idjekic@agrif.bg.ac.rs

https://orcid.org/0000-0001-5055-1781

Tomović

V. M.

Vladimir M. Tomović, PhD, Full professor, Faculty of Technology

Bulevar cara Lazara 1, Novi Sad, 21000, Serbia

tomovic@uns.ac.rs

https://orcid.org/0000-0002-3809-4415

Vujadinović

Dragan Vujadinović, PhD, Associate Professor, the Dean, Faculty of Technology Zvornik

30, Vuka Karadžića, 71126 Lukavica, East Sarajevo, Republic of Srpska, Bosnia and Herzegovina

dragan.vujadinovic@tfzv.ues.rs.ba

https://orcid.org/0000-0002-1611-2264

Tomasevic

I. B.

Igor B. Tomasevic, PhD, Associate Professor, Animal Source Food Technology Department, Faculty of Agriculture

6 Nemanjina, Zemun, 11080, Belgrade, Serbia

tbigor@agrif.bg.ac.rs

University of Belgrade, Faculty of AgricultureSerbiaUniversity of Novi Sad, Faculty of TechnologySerbiaUniversity of East Sarajevo, Faculty of TechnologyBosnia and Herzegovina

2021

02012022

64311319

2022

Milovanovic B.R., Djekic I.V., Tomović V.M., Vujadinović D., Tomasevic I.B.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.meatjournal.ru/jour/article/view/195

Rapid and objective assessment of food color is necessary in quality control. The color evaluation of animal source foods using a computer vision system (CVS) and a traditional colorimeter is examined. With the same measurement conditions, color results deviated between these two approaches. The color returned by the CVS had a close resemblance to the perceived color of the animal source foods, whereas the colorimeter returned not typical colors. The effectiveness of the CVS is confirmed by the study results. Considering these data, it could be concluded that the colorimeter is not representative method for color analysis of animal source foods, therefore, the color read by the CVS seemed to be more similar to the real ones.

colormeateggmilkcomputer vision systemcolorimetersensory evaluation

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The authors declare that there are no conflicts of interest present.