An examination of ham colour fading using optical fibre methods

Proceedings of SPIE - The International Society for Optical Engineering

Volumn 6381, Issue , 2006, Pages

  Sheridan, Cormac ^a   O'Farrell, Marion ^a   Lewis, Elfed ^a   Flanagan, Colin ^a   Kerry, John F ^b   Jackman, Nick ^b  

^a UNIVERSITY OF LIMERICK   (Ireland)

^b Echo Ovens Ltd   (Ireland)

Author keywords

CIE L*a*b*; Ham colour fading; Multilayer perception neural networks; Principal component analysis; Self organising maps; Spectral reflections

Indexed keywords

LIGHT REFLECTION; NEURAL NETWORKS; OPTICAL FIBERS; PACKAGING MATERIALS; PRINCIPAL COMPONENT ANALYSIS; SELF ORGANIZING MAPS;

HAM COLOR FADING; MULTILAYER PERCEPTION NEURAL NETWORKS; OXYGEN TRANSMISSION RATE (OTR); SPECTRAL REFLECTIONS;

DISCOLORATION;

DISCOLORATION; FIBER OPTICS; NEURAL NETWORKS; PACKAGING MATERIALS; REFLECTION;

EID: 33846194175     PISSN: 0277786X     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1117/12.686162     Document Type: Conference Paper

References (14)

1. Clydesdale, P.M., et al., "The effect of colour on thirst quenching, sweetness, acceptability and flavour intensity in fruit flavoured beverages", Journal of Food Quality, 1992. 15(1): p. 19-38.
2. Moller, J.K.S., et al., "Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design", Meat Science, 2003. 63(2): p. 169-175.
3. Barbut, S., "Effect of illumination source on the appearance of fresh meat cuts", Meat Science, 2001. 59(2): p. 187-191.
4. Moller, J.K.S., et al., "Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere", Meat Science, 2000. 54(4): p. 399-405.
5. Juncher, D., et al., "Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham", Meat Science, 2003. 63(2): p. 151-159.
6. Juncher, D., et al., "Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork", Meat Science, 2001. 58(4): p. 347-357.
7. Garcia-Esteban, M., et al., "Optimization of instrumental colour analysis in dry-cured ham", Meat Science, 2003. 63(3): p. 287-292.
8. Cava, R., et al., "Effect of irradiation on colour and lipid oxidation of dry-cured hams from free-range reared and intensively reared pigs", Innovative Food Science & Emerging Technologies, 2005. 6(2): p. 135-141.
9. AMSA. 1991. Guidelines for Meat Color Evaluation. National Livestock and Meat Board, Chicago, IL. Proc. Recip. Meat Conference. 44:3-11
10. Garcia-Rey, R.M., et al., "Prediction of texture and colour of dry-cured ham by visible and near infrared spectroscopy using a fiber optic probe". Meat Science, 2005. 70(2): p. 357-363.
11. Haykin, S., Neural Networks: A Comprehensive Foundation. 2nd ed. 1999, New Jersey: Prentice-Hall, Inc.
12. Kohonen, T., Self-Organizing Maps. 3rd ed, ed. T.S. Huang, T. Kohonen, and M.R. Schroeder. 2001, New York: Springer.
13. Patel, V.C., R.W. McClendon, and J.W. Goodrum, "Colour computer vision and artificial neural networks for the detection of defects in poultry eggs", Artificial Intelligence Review, 1998,12(1): p. 163-176
14. Hamey, L.G.C., et al, "Pre-processing colour images with a self-organising map: baking curve identification and bake image segmentation" in Proc. Fourteenth International Conference on Pattern Recognition, 1998.