Theory and practice of meat processing

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Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated by a comparison study with color measurements from a traditional colorimeter. A statistical analysis revealed significant differences between the instrumental values in all three dimensions (L*, a*, b*) between the CVS and colorimeter. The CVS-generated colors were more similar to the sample of the meat products visualized on the monitor, compared to colorimeter-generated colors in all (100 %) individual trials performed. The use of CVS should be considered a superior alternative to the traditional method for measuring color of meat and meat products.

About the Author

Igor B. Tomasevic
University of Belgrade, Belgrade

Associate professor, Department of Animal Source Food Technology, Faculty of Agriculture

11080, Serbia, Belgrade, Nemanjina str., 6
Tel.: +7–38–160–429–99–98


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For citation:

Tomasevic I.B. COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW. Theory and practice of meat processing. 2018;3(4):4-15. (In Russ.)

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ISSN 2414-438X (Print)
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