Application of biospeckle laser technique for determining biological phenomena related to beef aging

Journal of Food Engineering

Volumn 119, Issue 1, 2013, Pages 135-139

  Amaral, Isis Celena ^a   Braga, Roberto Alves ^a   Ramos, Eduardo Mendes ^a   Ramos, Alcinéia Lemos Souza ^a   Roxael, Estevam Abreu Rezende ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Biospeckle laser; Color; Inertia moment; Tenderness

Indexed keywords

BEEF; BIOACTIVITY; IMAGE PROCESSING; OPTICAL DATA PROCESSING; QUALITY CONTROL;

BIOLOGICAL PHENOMENA; BIOSPECKLE LASER; CONSUMER ACCEPTANCE; INERTIA MOMENT; LASER TECHNIQUE; MAJOR FACTORS; MEAT QUALITY; R VALUE; SHEAR FORCE; TENDERNESS;

COLOR;

EID: 84879064487     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.05.015     Document Type: Article

References (22)

1. R. Arizaga, M. Trivi, and H. Rabal Speckle time evolution characterization by the co-occurrence matrix analysis Opt. Laser Technol. 31 2 1999 163 169
2. R.A. Braga, L. Dupuy, M. Pasqual, and R.R. Cardoso Live biospeckle laser imaging of root tissue Biosyst. Eng. 38 5 2009 679 686
3. R.A. Braga, C.M.B. Nobre, A.G. Costa, T. Sáfadi, and F.M. Costa Evaluation of activity through dynamic laser speckle using the absolute value of the differences Opt. Commun. 284 2 2011 646 650
4. R.A. Braga, G. Rabelo, L. Granato, E. Santos, J. Machado, R. Arizaga, H. Rabal, and M. Trivi Detection of fungi in beans by the laser biospeckle technique Biosyst. Eng. 91 4 2005 465 469 (Pubitemid 41059655)
5. Cardoso, R.R., Braga, R.A. (2011). A análise do speckle laser dinâmico: uma reeleitura, Dissertação (Mestrado em Engenharia Agrícola) - Universidade Federal de Lavras, Lavras, p. 34.
6. C.E. Carpenter, D.P. Cornforth, and D. Whittier Consumer preferences for beef color and packaging did not affect eating satisfaction Meat Sci. 57 4 2001 359 363
7. P.J. Fito, M.D. Ortolá, R. De los Reyes, P. Fito, and E. De los Reyes Control of citrus surface drying by image analysis of infrared thermography J. Food Eng. 61 2004 287 290
8. J.A. Hernández, B. Heyd, and G. Trystram On-line assessment of brightness and surface kinetics during coffee roasting J. Food Eng. 87 3 2008 314 322
9. Hunt, M.C., Acton, J.C., Benedict, R.C., Calkins, C.R., Cornforth, D.P., Jeremiah, L.E., Olson, D.G., Salm, C.P., Savell, J.W., Shivas, S.D. (1991). AMSA guidelines for meat color evaluation. in: 44th Annual Reciprocal Meat Conference, KS: Kansas State University, Manhattan, pp. 3-17.
10. M. Janusz, W. Dariusz, and O. Fabrice Optical parameters and scattering properties of red blood cells Opt. Appl. 32 4 2002 691 700
11. M. Koohmaraie, and G.H. Geesink Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system Meat Sci. 74 1 2006 34 43 (Pubitemid 43975225)
12. K. Krzywicki Assessment of relative content of myoglobin, oxymioglobin and metmyoglobin at the surface of beef Meat Sci. 3 1 1979 1 10
13. X. Li, Y. Tay, Z. Nie, Q. Chen, and L. Li Application of dynamic speckle methods to study thermal denaturation of the albumin Opt. Appl. 41 3 2011 580 591
14. R.A. Mancini, and M.C. Hunt Current research in meat color: a review Meat Sci. 71 1 2005 100 121 (Pubitemid 40972862)
15. G. Oulomara, J. Tribillon, and J. Duvernoy Biological activity measurements on botanical specimen surfaces using a temporal decorrelationeffect of laser speckle J. Moderns Opt. 36 2 1989 136 179
16. H.J. Rabal, and R.A. Braga Dynamic Laser Speckle and Applications first ed. 2008 CRC Press Boca Raton pp. 260-282
17. Ramos, E.M., Gomide, L.A.M. (2007). Avaliação da Qualidade de Carnes: Fundamentos e Metodologias, Viçosa.
18. J. Ranasinghesagara, T.M. Nath, S.J. Wells, A.D. Weaver, D.E. Gerrard, and G. Yao Imaging optical diffuse reflectance in beef muscles for tenderness prediction Meat Sci. 84 3 2010 413 421
19. Rodrigues, E.C. (2007). Influência do sistema de terminação e genótipo na qualidade da carne de bovinos de rebanhos comerciais, Dissertação (Mestrado em Ciência dos Alimentos) - Universidade Federal de Lavras, Lavras, p. 132.
20. E.A. Veraverbeke, P. Verboven, J. Lammertyn, P. Cronje, J. Baerdemaeker, and B.M. Nicolai Thermographic surface quality evaluation of apple J. Food Eng. 77 2006 162 168
21. J. Xia, E.P. Berg, J.W. Lee, and G. Yao Characterizing beef muscles with optical scattering and absorption coefficients in VIS-NIR region Meat Sci. 75 1 2007 78 83 (Pubitemid 44548197)
22. X.L. Xu, A.H. Tewfik, and J.F. Greenleaf Time-delay estimation using wavelet transform for pulsed-wave ultrasound Ann. Biomed. Eng. 23 5 1995 612 621