Color changes in the surface of fresh cut meat: A fractal kinetic application

Food Research International

Volumn 54, Issue 2, 2013, Pages 1430-1436

  Quevedo, R ^a   Valencia, E ^a   Cuevas, G ^a   Ronceros, B ^a   Pedreschi, F ^b   Bastias J M ^c  

^a UNIVERSIDAD DE LOS LAGOS   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^c UNIVERSIDAD DEL BÍO BÍO   (Chile)

Author keywords

Beef; Computer vision; Fractal; Meat; Oxidation

Indexed keywords

COLOR INTENSITY; COMPUTER VISION SYSTEM; CONSUMER PREFERENCES; ENVIRONMENTAL TEST CHAMBER; FRACTAL KINETIC ANALYSIS; FRACTAL KINETICS; PURCHASE DECISION; THIOBARBITURIC ACID;

BEEF; COLOR; COLORIMETRY; COMPUTER VISION; ENVIRONMENTAL CHAMBERS; ENVIRONMENTAL TESTING; FRACTAL DIMENSION; FRACTALS; KINETICS; OXIDATION;

MEATS;

EID: 84886991602     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.10.006     Document Type: Article

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