ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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, aL, and bL) 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb09000.x
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