메뉴 건너뛰기




Volumn 108, Issue 2, 2012, Pages 222-232

Visual appraisal of beef: Relationship with CIELab colour space;Apreciación visual de la carne bovina y su relatión con el espacio de color CIELab

Author keywords

Artificial intelligence; Beef; Colour display; Subjective

Indexed keywords


EID: 84865275284     PISSN: 16996887     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (29)

References (36)
  • 1
    • 77958100085 scopus 로고    scopus 로고
    • Efecto de la inclusión de antioxidantes en dietas de acabado sobre la ca-lidad de carne de terneros
    • Albertí P, Ripoll G, Casasús I, Blanco M, Chapullé JLG, Santamaría J, 2005. Efecto de la inclusión de antioxidantes en dietas de acabado sobre la ca-lidad de carne de terneros. ITEA, 101(2): 91-100.
    • (2005) ITEA , vol.101 , Issue.2 , pp. 91-100
    • Albertí, P.1    Ripoll, G.2    Casasús, I.3    Blanco, M.4    Chapullé, J.L.G.5    Santamaría, J.6
  • 3
    • 84865259321 scopus 로고
    • Bovine maturity and marbling effects on prepackaged longissimus dorsi color as measured by reflectance spectrophotometry
    • Allen CC, Kropf DH, Tuma HJ, Covingto.RI, Grant DL, 1969. Bovine maturity and marbling effects on prepackaged longissimus dorsi color as measured by reflectance spectrophotometry. Journal of Animal Science, 29(1): 119-&.
    • (1969) Journal of Animal Science , vol.29 , Issue.1 , pp. 119-121
    • Allen, C.C.1    Kropf, D.H.2    Tuma, H.J.3    Covingto, R.I.4    Grant, D.L.5
  • 6
    • 54349086538 scopus 로고    scopus 로고
    • An expeditious method for determining particle size distribution by near infrared spectroscopy: Comparison of PLS2 and ANN models
    • Blanco M, Peguero A, 2008. An expeditious method for determining particle size distribution by near infrared spectroscopy: Comparison of PLS2 and ANN models. Talanta, 77(2): 647-651.
    • (2008) Talanta , vol.77 , Issue.2 , pp. 647-651
    • Blanco, M.1    Peguero, A.2
  • 7
    • 84865249458 scopus 로고    scopus 로고
    • Inclusión de silo de maíz en las dietas de cebo de terneras: Ren-dimientos técnicos-económicos y calidad de la canal y de la carne
    • Casasús I, Ripoll G, Albertí P, 2012. Inclusión de silo de maíz en las dietas de cebo de terneras: Ren-dimientos técnicos-económicos y calidad de la canal y de la carne. ITEA-lnformaciones Técnico-Economicas. Vol. 108(2): 187-202.
    • (2012) ITEA-lnformaciones Técnico-Economicas , vol.108 , Issue.2 , pp. 187-202
    • Casasús, I.1    Ripoll, G.2    Albertí, P.3
  • 8
    • 84865242751 scopus 로고    scopus 로고
    • Cubist, 2010. www.rulequest.com/cubist-info.html
    • (2010)
  • 9
    • 16144367019 scopus 로고    scopus 로고
    • Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef muscles
    • DOI 10.1016/0309-1740(95)00055-0
    • Chan WKM, Hakkarainen K, Faustman C, Schaefer DM, Scheller KK, Liu Q, 1996. Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef muscles. Meat Science, 42(4): 387-399. (Pubitemid 126171813)
    • (1996) Meat Science , vol.42 , Issue.4 , pp. 387-399
    • Chan, W.K.M.1    Hakkarainen, K.2    Faustman, C.3    Schaefer, D.M.4    Scheller, K.K.5    Liu, Q.6
  • 10
    • 23444456161 scopus 로고    scopus 로고
    • Modified atmosphere packaging improves retail display life of lamb cuts with variation between loin and knuckle
    • DOI 10.1071/EA03184
    • Channon HA, Baud SR, Walker PJ, 2005. Modified atmosphere packaging improves retail display life of lamb cuts with variation between loin and knuckle. Australian Journal of Experimental Agriculture, 45(5): 585-592. (Pubitemid 41112659)
    • (2005) Australian Journal of Experimental Agriculture , vol.45 , Issue.5 , pp. 585-592
    • Channon, H.A.1    Baud, S.R.2    Walker, P.J.3
  • 11
    • 0033472102 scopus 로고    scopus 로고
    • Objective measurement of veal color for classification purposes
    • PII S030917409900056X
    • Denoyelle C, Berny F, 1999. Objective measurement of veal color for classification purposes. Meat Science, 53(3): 203-209. (Pubitemid 129556967)
    • (1999) Meat Science , vol.53 , Issue.3 , pp. 203-209
    • Denoyelle, C.1    Berny, F.2
  • 12
    • 0034411129 scopus 로고    scopus 로고
    • The use of principal component analysis (PCA) to characterize beef
    • Destefanis G, Barge MT, Brugiapaglia A, Tassone S, 2000. The use of principal component analysis (PCA) to characterize beef. Meat Science, 56(3): 255-259.
    • (2000) Meat Science , vol.56 , Issue.3 , pp. 255-259
    • Destefanis, G.1    Barge, M.T.2    Brugiapaglia, A.3    Tassone, S.4
  • 13
    • 31744448827 scopus 로고    scopus 로고
    • Using machine learning procedures to ascertain the influence of beef carcass profiles on carcass conformation scores
    • DOI 10.1016/j.meatsci.2005.11.015, PII S0309174005004031
    • Díez J, Albertí P, Ripoll G, Lahoz F, Fernández I, Olleta JL, Panea B, Sañudo C, Bahamonde A, Goyache F, 2006. Using machine learning procedures to ascertain the influence of beef carcass profiles on carcass conformation scores. Meat Science, 73(1): 109-115. (Pubitemid 43177751)
    • (2006) Meat Science , vol.73 , Issue.1 , pp. 109-115
    • Diez, J.1    Alberti, P.2    Ripoll, G.3    Lahoz, F.4    Fernandez, I.5    Olleta, J.L.6    Panea, B.7    Sanudo, C.8    Bahamonde, A.9    Goyache, F.10
  • 14
    • 84865268851 scopus 로고    scopus 로고
    • Análisis de la influencia de los perfiles en la clasificación SEUROP de las canales bovinas mediante técnicas de aprendizaje automático
    • Extra
    • Goyache F, Albertí P, Fernández I, Ripoll G, Lahoz F, Olleta JL, Panea B, Sañudo C, Bahamonde A, Díez J, 2005. Análisis de la influencia de los perfiles en la clasificación SEUROP de las canales bovinas mediante técnicas de aprendizaje automático. ITEA, vol. Extra, 26(H): 768-770.
    • (2005) ITEA , vol.26 , Issue.H , pp. 768-770
    • Goyache, F.1    Albertí, P.2    Fernández, I.3    Ripoll, G.4    Lahoz, F.5    Olleta, J.L.6    Panea, B.7    Sañudo, C.8    Bahamonde, A.9    Díez, J.10
  • 15
    • 85005608678 scopus 로고
    • Discolouration in prepackaged beef: Measurement by reflectance spectrophotometry and shopper discrimination
    • Hood DE, Riordan EB, 1973. Discolouration in prepackaged beef: measurement by reflectance spectrophotometry and shopper discrimination. Journal of Food Tecnology, 8: 333-343.
    • (1973) Journal of Food Tecnology , vol.8 , pp. 333-343
    • Hood, D.E.1    Riordan, E.B.2
  • 16
    • 0035545468 scopus 로고    scopus 로고
    • Instrumental colour classification of veal carcasses
    • DOI 10.1016/S0309-1740(00)00093-0, PII S0309174000000930
    • Hulsegge B, Engel B, Buist W, Merkus GSM, Klont RE, 2001. Instrumental colour classification of veal carcasses. Meat Science, 57(2): 191-195. (Pubitemid 33627781)
    • (2001) Meat Science , vol.57 , Issue.2 , pp. 191-195
    • Hulsegge, B.1    Engel, B.2    Buist, W.3    Merkus, G.S.M.4    Klont, R.E.5
  • 17
    • 0033442133 scopus 로고    scopus 로고
    • Colour stability of beef from different Spanish native cattle breeds stored under vacuum and modified atmosphere
    • PII S0309174099000637
    • Insausti K, Beriain MJ, Purroy A, Albertí P, Lizaso L, Hernandez B, 1999. Colour stability of beef from different Spanish native cattle breeds stored under vacuum and modified atmosphere. Meat Science, 53(4): 241-249. (Pubitemid 129600729)
    • (1999) Meat Science , vol.53 , Issue.4 , pp. 241-249
    • Insausti, K.1    Beriain, M.J.2    Purroy, A.3    Alberti, P.4    Lizaso, L.5    Hernandez, B.6
  • 18
    • 52049084116 scopus 로고    scopus 로고
    • Prediction of beef eating quality from colour, marbling and wavelenght texture features
    • Jackman P, Sun D-W, Du C-J, Allen P, Downey G, 2008. Prediction of beef eating quality from colour, marbling and wavelenght texture features. Meat Science, 80(4): 1273-1281.
    • (2008) Meat Science , vol.80 , Issue.4 , pp. 1273-1281
    • Jackman, P.1    Sun, D.-W.2    Du, C.-J.3    Allen, P.4    Downey, G.5
  • 20
    • 77958111011 scopus 로고    scopus 로고
    • Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability
    • King DA, Shackelford SD, Rodríguez AB, Wheeler TL, 2011. Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability. Meat Science, 87(1): 26-32.
    • (2011) Meat Science , vol.87 , Issue.1 , pp. 26-32
    • King, D.A.1    Shackelford, S.D.2    Rodríguez, A.B.3    Wheeler, T.L.4
  • 21
    • 84865254887 scopus 로고
    • Reflectance spectrophotometry for following fresh beef color changes and cured meat fading
    • Kropf DH, Allen CC, Dayton AD, 1970a. Reflectance spectrophotometry for following fresh beef color changes and cured meat fading. Journal of Animal Science, 31(1): 185-&.
    • (1970) Journal of Animal Science , vol.31 , Issue.1 , pp. 185
    • Kropf, D.H.1    Allen, C.C.2    Dayton, A.D.3
  • 22
    • 84865254887 scopus 로고
    • Reflectance spectrophotometry for following frozen beef and lamb color changes
    • Kropf DH, Hunt MC, Dayton AD, 1970b. Reflectance spectrophotometry for following frozen beef and lamb color changes. Journal of Animal Science, 31(1): 185-&.
    • (1970) Journal of Animal Science , vol.31 , Issue.1 , pp. 185
    • Kropf, D.H.1    Hunt, M.C.2    Dayton, A.D.3
  • 23
    • 0029689539 scopus 로고    scopus 로고
    • Color Coordinates for Assessment of Dietary Vitamin E Effects on Beef Color Stability
    • Liu Q, Scheller KK, Arp SC, Schaefer DM, Frigg M, 1996. Color coordinates for assessment of dietary vitamin E effects on beef color stability. J. Anim Sci., 74(1): 106-116. (Pubitemid 126436694)
    • (1996) Journal of Animal Science , vol.74 , Issue.1 , pp. 106-116
    • Liu, Q.1    Scheller, K.K.2    Arp, S.C.3    Schaefer, D.M.4    Frigg, M.5
  • 24
    • 22144493345 scopus 로고    scopus 로고
    • Current research in meat color
    • DOI 10.1016/j.meatsci.2005.03.003, PII S030917400500094X, 51st International Congress of Meat Science and Technology (ICoMST)
    • Mancini RA, Hunt MC, 2005. Current research in meat color. Meat Science, 71(1): 100-121. (Pubitemid 40972862)
    • (2005) Meat Science , vol.71 , Issue.1 , pp. 100-121
    • Mancini, R.A.1    Hunt, M.C.2
  • 25
    • 0003122351 scopus 로고
    • Changes in the colour and opacity of meat
    • McDougall DB, 1982. Changes in the colour and opacity of meat. Food Chemistry, 9: 74-88.
    • (1982) Food Chemistry , vol.9 , pp. 74-88
    • McDougall, D.B.1
  • 27
    • 0037591736 scopus 로고    scopus 로고
    • Evaluation of pork colour: Prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis
    • DOI 10.1016/S0309-1740(02)00298-X
    • O'Sullivan MG, Byrne DV, Martens H, Gidskehaug LH, Andersen HJ, Martens M, 2003. Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis. Meat Science, 65(2): 909-918. (Pubitemid 36747733)
    • (2003) Meat Science , vol.65 , Issue.2 , pp. 909-918
    • O'Sullivan, M.G.1    Byrne, D.V.2    Martens, H.3    Gidskehaug, L.H.4    Andersen, H.J.5    Martens, M.6
  • 28
    • 84862171110 scopus 로고    scopus 로고
    • Effect of sex and crossbreeding on instrumental and sensory quality and appraisal of meat from Avi-lena-Negra Iberica cattle breed
    • Panea B, Ripoll G, Olleta JL, Sañudo C, 2011. Effect of sex and crossbreeding on instrumental and sensory quality and appraisal of meat from Avi-lena-Negra Iberica cattle breed. Itea-lnforma-cionTécnica Economica Agraria, 107(3): 239-250.
    • (2011) Itea-lnforma-cionTécnica Economica Agraria , vol.107 , Issue.3 , pp. 239-250
    • Panea, B.1    Ripoll, G.2    Olleta, J.L.3    Sañudo, C.4
  • 29
    • 84859947372 scopus 로고    scopus 로고
    • Efecto de la adición de vitamina E en la dieta sobre la valoración visual de carne de corderos de la IGP Ternasco de Aragón
    • Panea B, Sañudo C, Juárez M, Casado P, Ramas E, 2005. Efecto de la adición de vitamina E en la dieta sobre la valoración visual de carne de corderos de la IGP Ternasco de Aragón. Eurocame, 142: 103-106.
    • (2005) Eurocame , vol.142 , pp. 103-106
    • Panea, B.1    Sañudo, C.2    Juárez, M.3    Casado, P.4    Ramas, E.5
  • 30
    • 75949101311 scopus 로고    scopus 로고
    • Assessment of goat fat depots using ultrasound technology and multiple multivariate prediction models
    • Peres AM, Dias LG, Joy M, Teixeira A, 2010. Assessment of goat fat depots using ultrasound technology and multiple multivariate prediction models. Journal of Animal Science, 88(2): 572-580.
    • (2010) Journal of Animal Science , vol.88 , Issue.2 , pp. 572-580
    • Peres, A.M.1    Dias, L.G.2    Joy, M.3    Teixeira, A.4
  • 31
    • 0001579770 scopus 로고
    • Relationships between instrumental and sensory measurement methods of meat color
    • Renerre M, Mazuel JP, 1985. Relationships between Instrumental and Sensory Measurement Methods of Meat Color. Sciences Des Aliments, 5(4): 541-557.
    • (1985) Sciences des Aliments , vol.5 , Issue.4 , pp. 541-557
    • Renerre, M.1    Mazuel, J.P.2
  • 33
    • 77958093280 scopus 로고    scopus 로고
    • Use of dietary vitamin e and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat
    • Ripoll G, Joy M, Muñoz F, 2011. Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat. Meat Science, 87(1): 88-93.
    • (2011) Meat Science , vol.87 , Issue.1 , pp. 88-93
    • Ripoll, G.1    Joy, M.2    Muñoz, F.3
  • 34
    • 49649090866 scopus 로고    scopus 로고
    • Meat and fat colour as a tool to trace grass-feeding systems in light lamb production
    • Ripoll G, Joy M, Muñoz F, Albertí P, 2008. Meat and fat colour as a tool to trace grass-feeding systems in light lamb production. Meat Science, 80(2): 239-248.
    • (2008) Meat Science , vol.80 , Issue.2 , pp. 239-248
    • Ripoll, G.1    Joy, M.2    Muñoz, F.3    Albertí, P.4
  • 35
    • 79956152187 scopus 로고    scopus 로고
    • How is the instrumental color of meat measured?
    • Tapp III WN, Yancey JWS, Apple JK, 2011. How is the instrumental color of meat measured? Meat Science, 89(1): 1-5.
    • (2011) Meat Science , vol.89 , Issue.1 , pp. 1-5
    • Tapp III, W.N.1    Yancey, J.W.S.2    Apple, J.K.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.