Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2003
Volume 6
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Dasiewicz K. , S這wi雟ki M. , Sakowski T. , Oprz康ek J. , Wi郾ioch A. , Dymnicki E. , S這niewski K. 2003. THE ATTEMPT OF VIDEO IMAGE ANALYSIS USE FOR ESTIMATION OF MEAT QUALITY OF BEEF BREEDS BULLS, EJPAU 6(2), #12.
Available Online: http://www.ejpau.media.pl/volume6/issue2/food/abs-12.html

THE ATTEMPT OF VIDEO IMAGE ANALYSIS USE FOR ESTIMATION OF MEAT QUALITY OF BEEF BREEDS BULLS

Krzysztof Dasiewicz, Miros豉w S這wi雟ki, Tomasz Sakowski, Jolanta Oprz康ek, Agnieszka Wi郾ioch, Edward Dymnicki, Krzysztof S這niewski

 

ABSTRACT



The study based on use of VIA for estimation of beef quality from four beef breeds: Limousine, Charolaise, Angus, Hereford and cross-breed Black-andWhite x Piemontese were performed. The average values of colour components R and G estimated with a VIA method differed statistically between the investigated breeds. The marbling of the MLD cross-section was for each beef breed significantly diversified. Many significant correlation between physical and chemical properties of meat were obtained, especially between colour components R, G, B, and marbling percentage. In our opinion VIA could be used as a fast and objective method for estimation of chemical composition, texture and technological quality of meat.

Key words: video image analysis, quality, beef meat, beef breeds..