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

Simple item page
dc.contributor.authorQuevedo, R.
dc.contributor.authorValencia, E.
dc.contributor.authorCuevas, G.
dc.contributor.authorRonceros, B.
dc.contributor.authorPedreschi, F.
dc.contributor.authorBastias, J. M.
dc.date.accessioned2025-01-24T00:07:15Z
dc.date.available2025-01-24T00:07:15Z
dc.date.issued2013
dc.description.abstractColor stability of fresh meat gives an idea about possible consumer preferences based on the appearance of the product, and it is an important property that influences its market value and the consumer's purchase decision. Color changes on the surface of fresh cut meat were evaluated applying fractal kinetic analysis based on the redness color value (a* value from CIELab and R value from RGB) as an alternative to the traditional method where an average of the color intensity is used; in addition the thiobarbituric acid and metmyoglobin content in the meat samples were measured. The kinetic rate and the shape factor (empirical order) values were calculated from data fitted to the power law model. In the experiments, freshly cut samples of meat were placed on a styrofoam tray and the fresh cut surface was evaluated for color and color stability using a computer vision system. The styrofoam tray with the samples was placed inside an environmental test chamber at 5 degrees C (+/- 1 degrees C) and at 85% relative humidity for 2.2 days. The results showed that it is possible to model changes in the intensity of the redness color in meat using fractal kinetic analysis, and that fractal dimension can be used as an indicator of changes in the non-homogenous distribution of the colors associated with redness intensity. (C) 2013 Elsevier Ltd. All rights reserved.
dc.description.funderFONDECYT-Chile
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodres.2013.10.006
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2013.10.006
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/101906
dc.identifier.wosidWOS:000329766300011
dc.issue.numero2
dc.language.isoen
dc.pagina.final1436
dc.pagina.inicio1430
dc.revistaFood research international
dc.rightsacceso restringido
dc.subjectMeat
dc.subjectBeef
dc.subjectOxidation
dc.subjectFractal
dc.subjectComputer vision
dc.titleColor changes in the surface of fresh cut meat: A fractal kinetic application
dc.typeartículo
dc.volumen54
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
Files
Collections
Artículos de revistas