scholarly journals Histometric evaluation of meat products – determination of size and number of objects

2011 ◽  
Vol 20 (No. 5) ◽  
pp. 175-180 ◽  
Author(s):  
B. Tremlová ◽  
P. Štarha
Keyword(s):  
Image Analysis ◽  
Meat Products ◽  
Poultry Products ◽  
Histologic Evaluation ◽  
Bone Fragments ◽  
Bone Particles

In the framewort of the quantitative histologic evaluation of poultry products, the size and the number of bone fragments have been determined using the image analysis. Bone fragments were identified by their colour and analysed automatically. The samples contained 135 to 2167 bone particles the length of which varied from 5 to 2088 μm. Comparing products of the same kind, we found differences in the contents of bone fragments; this fact was possibly due to inadequate observance of the technological procedure by some producers.    

Determination of Small Bone Particles in Meat

1968 ◽  
Vol 51 (6) ◽  
pp. 1175-1177 ◽  
Author(s):  
Robert M Hill ◽  
B D Hites
Keyword(s):  
Carbon Tetrachloride ◽  
Meat Products ◽  
The Other ◽  
Small Particles ◽  
Bone Content ◽  
Bone Particles ◽  
Small Bone ◽  
Good Agreement

Abstract Very small particles of bone can be separated from ground meats and meat products by the following procedure: The bulk of the meat is solubilized by digestion with papain and the bone is separated from the other nondigestible material according to its ability to settle in a carbon tetrachloride: acetone mixture. Turkey samples with widely varying bone content were analyzed, with good agreement between duplicate samples.

scholarly journals Determination of soya protein in model meat products using image analysis

2011 ◽  
Vol 29 (No. 4) ◽  
pp. 318-321 ◽  
Author(s):  
Z. Randulová ◽  
B. Tremlová ◽  
Z. Řezáčová-Lukášková ◽  
M. Pospiech ◽  
I. Straka
Keyword(s):  
Image Analysis ◽  
Raw Materials ◽  
Meat Products ◽  
Soya Protein ◽  
Immunohistochemical Method ◽  
The Past ◽  
Protein Model ◽  
Highly Sensitive ◽  
Long Time

The addition of plant proteins into meat products is nowadays a commonly used practice especially for the technological and economical reasons. Their properties have been known and used in meat products production for a long time. In the past, wheat protein or flour had been used most frequently, however, in these days they are being replaced by soya protein which has much more favourable properties in its use. Considering the possible misuse of raw materials of plant origin for the adulteration of meat products, the existence of highly sensitive and accurate procedures for their detection is needed including the determination of their content. Soya protein can be detected using various methods. In our work, an immunohistochemical method was used with image analysis for the quantification of soya protein. Model meat products with the addition of known amounts of soya protein in various forms were made for this experiment.

scholarly journals Histometric evaluation of meat products – determination of area and comparison of results obtained by histology and chemistry

2011 ◽  
Vol 21 (No. 3) ◽  
pp. 101-106 ◽  
Author(s):  
B. Tremlová ◽  
P. Štarha
Keyword(s):  
Histological Examination ◽  
Meat Products ◽  
Absorption Spectrometry ◽  
Poultry Meat ◽  
Alizarin Red ◽  
Image Recording ◽  
Chemical Assay ◽  
Bone Fragments ◽  
The Individual

Histological examination of meat products enables direct identification and differentiation of the individual components. Image analysis is described in literature as a method that gives objective and accurate results comparable with chemical assay findings. The aim of this study was, therefore, to establish a procedure for the quantitative evaluation of meat products based on histological examination. For this reason, bone fragments in poultry meat products were detected. The technique used included the preparation of the mounts (staining with alizarin red), the application of digital photography, processing and analysis of the micrographs (ACC program, Image Structure and Object Analyser, version 4.0). The results were confirmed by comparison with chemical analyses determining the calcium levels by atomic absorption spectrometry. The correlation of both methods can be expressed by the coefficient of 0.78. A modification of the procedure of image recording and analysis was necessary to achieve this result.  

scholarly journals Monitoring of imidazole dipeptides in meat products by capillary zone electrophoresis

2020 ◽  
Vol 38 (No. 1) ◽  
pp. 36-42
Author(s):  
Emőke Szerdahelyi ◽  
Barbara Csehi ◽  
Krisztina Takács ◽  
Eszter Korompai ◽  
András Nagy ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Meat Products ◽  
Food Label ◽  
Poultry Products ◽  
Heat Treated ◽  
Zone Electrophoresis ◽  
Label Information ◽  
Capillary Zone ◽  
Meat Samples

Abstract: A simple capillary zone electrophoretic technique (CZE) was developed for the determination of carnosine and anserine, and the main analytical performance characteristics were determined. The method was used for an analysis of raw meat samples, heat treated as well as high hydrostatic pressure (HHP) treated meat samples, and various meat products. The effect of heat treatment (10 min at 75 °C and 45 min at 90 °C) and HHP (100–600 MPa, 5 min) was investigated on pork longissimus thoracis muscle samples. With the exception of the milder heat treatment a slight decrease was detected in dipeptide contents of treated samples, but significant differences (P < 0.05) were not observed under any treatment. Thirty-two meat-based food products were also analysed. Imidazole dipeptides were detectable in all of them. The poultry products showed a characteristically low carnosine/anserine ratio. The data obtained were consistent with the food label information.

Gender determination of caucasoid hair using image analysis

1993 ◽  
Vol 51 ◽  
pp. 216-217
Author(s):  
T.B. Ball ◽  
W.M. Hess
Keyword(s):  
Image Analysis ◽  
Cross Sections ◽  
Scalp Hair ◽  
The Body ◽  
Equivalent Diameter ◽  
Cross Sectional ◽  
Hair Samples ◽  
Length Width ◽  
Morphological Differences

It has been demonstrated that cross sections of bundles of hair can be effectively studied using image analysis. These studies can help to elucidate morphological differences of hair from one region of the body to another. The purpose of the present investigation was to use image analysis to determine whether morphological differences could be demonstrated between male and female human Caucasian terminal scalp hair.Hair samples were taken from the back of the head from 18 caucasoid males and 13 caucasoid females (Figs. 1-2). Bundles of 50 hairs were processed for cross-sectional examination and then analyzed using Prism Image Analysis software on a Macintosh llci computer. Twenty morphological parameters of size and shape were evaluated for each hair cross-section. The size parameters evaluated were area, convex area, perimeter, convex perimeter, length, breadth, fiber length, width, equivalent diameter, and inscribed radius. The shape parameters considered were formfactor, roundness, convexity, solidity, compactness, aspect ratio, elongation, curl, and fractal dimension.

A quantitative image analysis method for the determination of cocontinuity in polymer blends

1993 ◽  
Vol 51 ◽  
pp. 894-895
Author(s):  
William A. Heeschen
Keyword(s):  
Image Analysis ◽  
Polymer Blends ◽  
Quantitative Measurement ◽  
Morphological Evolution ◽  
Phase Ratio ◽  
Irregular Shapes ◽  
Quantitative Image ◽  
Discrete Domains ◽  
A Domains

Two new morphological measurements based on digital image analysis, CoContinuity and CoContinuity Balance, have been developed and implemented for quantitative measurement of morphology in polymer blends. The morphology of polymer blends varies with phase ratio, composition and processing. A typical morphological evolution for increasing phase ratio of polymer A to polymer B starts with discrete domains of A in a matrix of B (A/B < 1), moves through a cocontinuous distribution of A and B (A/B ≈ 1) and finishes with discrete domains of B in a matrix of A (A/B > 1). For low phase ratios, A is often seen as solid convex particles embedded in the continuous B phase. As the ratio increases, A domains begin to evolve into irregular shapes, though still recognizable as separate domains. Further increase in the phase ratio leads to A domains which extend into and surround the B phase while the B phase simultaneously extends into and surrounds the A phase.

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