Image analysis study of the perimysial connective network, and its relationship with tenderness and composition of bovine meat

Journal of Food Engineering

Volumn 96, Issue 2, 2010, Pages 316-322

  El Jabri, M ^a   Abouelkaram, S ^b   Damez, J L ^b   Berge, P ^b  

^a UNIVERSITÉ BLAISE PASCAL   (France)

^b UR370 QuaPA   (France)

Author keywords

Beef tenderness; Collagen contents; Image analysis; Lipids contents

Indexed keywords

BEEF TENDERNESS; BOVINE MEAT; COLLAGEN CONTENTS; CONNECTIVE TISSUES; IMAGE PARAMETERS; IMAGE PROCESSING - METHODS; MULTIPLE LINEAR REGRESSIONS; SEMIMEMBRANOSUS MUSCLES; STATISTICAL TECHNIQUES; TOTAL LIPIDS; VISIBLE AND ULTRAVIOLET;

IMAGE ANALYSIS; LIGHTING; LIPIDS; MEATS; MUSCULOSKELETAL SYSTEM;

COLLAGEN;

BOVINAE;

EID: 70349564325     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.006     Document Type: Article

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