scholarly journals Influence of heat treatment methods on the color characteristics of meat

2021 ◽  
Vol 83 (2) ◽  
pp. 164-168
Author(s):  
Z. M. Namsaraeva ◽  
I. V. Khamaganova ◽  
T. T. Damdinova
Keyword(s):  
Heat Treatment ◽  
Image Processing ◽  
Digital Image Processing ◽  
Digital Image ◽  
Meat Product ◽  
Meat Products ◽  
Food Products ◽  
Horse Meat ◽  
Color Characteristics ◽  
Meat Samples

The production of food products with a sufficient amount of functional ingredients is an urgent task for the modern food industry, since the health of every person and nation is largely determined by the diet. An important role in the formation of the range of functional food products is assigned to the development of new recipes and technologies for meat products. In this work, horse meat was used as raw meat. When developing a horse meat product, different methods of heat treatment of the main raw materials were used: the traditional method - frying and stewing, cooking in a combi oven, sous-vide technology. A comparative analysis of heat treatment of meat has been carried out. Investigations were carried out using digital image processing methods to compare the color change of meat samples during cooking by the above methods. The ability to select a fragment of an image for a more detailed study with the output of statistical information about the number of pixels by secondary or tertiary colors has been implemented. The geometric characteristics of objects are determined - area, perimeter, height, width, as well as color characteristics for the selected color components. Using the method of digital image processing, the processes occurring during heat treatment have been established, which makes it possible to regulate and correct the technology of cooking meat products, analyze the geometric and color characteristics of finished products. A program and method for determining the color characteristics of the meat samples under study have been developed.

scholarly journals New Functional Product from Horsemeat in Sauce

2021 ◽  
Vol 51 (1) ◽  
pp. 77-85
Author(s):  
Zorigma Namsaraeva ◽  
Inga Khamaganova ◽  
Tatiana Damdinova
Keyword(s):  
Heat Treatment ◽  
Image Processing ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
New Technology ◽  
Meat Products ◽  
Flaxseed Oil ◽  
Sous Vide ◽  
Meat Samples

Introduction. The priority task of the food industry is to provide population with functional products since the health of nation and its people largely depends on the diet. New formulations and technologies for meat products broaden the range of functional foods. Flaxseed oil is an excellent source of functional ingredients as it is rich in polyunsaturated fatty acids and tocopherols. The present research featured horsemeat as a promising raw material of high nutritional and biological value. Horsemeat is a traditional food source for many nations. The research objective was to develop a new technology for horsemeat in sauce and to select the optimal thermal processing method. Study objects and methods. The authors tested several methods of heat treatment and used a standard nine-point scale to assess the sensory properties of the finished product. The experiment involved standard physicochemical and organoleptic research methods. The color characteristics were described using digital image processing. Results and discussion. The study delivered a new formulation of sauce with flaxseed oil, which improved the quality of the fat component of the finished product. The new sauce proved to be rich in polyunsaturated fatty acids and possessed high sensory and technological properties. A comparative analysis of the heat treatment methods included traditional frying and stewing, cooking in a steam convection oven, and a sous-vide technology. The sous vide technology appeared to have the best structural-mechanical, physicochemical, and sensory properties. Software processing of digital images made it possible to compare the color of raw, semifinished, and cooked meat samples. The traditional cooking methods of frying and stewing showed the most pronounced changes in the color, while the sous-vide technology demonstrated a smooth color change. As for the quality of the finished product, it proved to satisfy 40% of daily intake for polyunsaturated fatty acids and 20% for tocopherol, which makes the product functional. Conclusion. The new technology made it possible to expand the range of functional meat products. The new digital image processing program helped to register changes in shape and color of meat samples after various heat treatment methods.

An Overview of Digital Image Processing and Recognition (Invited Paper)

1982 ◽  
Vol 40 ◽  
pp. 700-702
Author(s):  
R. C. Gonzalez
Keyword(s):  
Image Processing ◽  
New York ◽  
Digital Image Processing ◽  
Digital Image ◽  
Practical Implementation ◽  
Submarine Cable ◽  
Vigorous Growth ◽  
Digitized Pictures ◽  
Processing Techniques ◽  
And Storage

Interest in digital image processing techniques dates back to the early 1920's, when digitized pictures of world news events were first transmitted by submarine cable between New York and London. Applications of digital image processing concepts, however, did not become widespread until the middle 1960's, when third-generation digital computers began to offer the speed and storage capabilities required for practical implementation of image processing algorithms. Since then, this area has experienced vigorous growth, having been a subject of interdisciplinary research in fields ranging from engineering and computer science to biology, chemistry, and medicine.

A method to measure pores and fissures in geologic materials under S.E.M. by digital image processing

1978 ◽  
Vol 36 (1) ◽  
pp. 212-213
Author(s):  
L. Montoto ◽  
M. Montoto ◽  
A. Bel-Lan
Keyword(s):  
Image Processing ◽  
Optical Microscopy ◽  
Digital Image Processing ◽  
Digital Image ◽  
Digital Processing ◽  
Free Surfaces ◽  
Geologic Materials ◽  
Automatic Information ◽  
Detector Output ◽  
Rock Specimens

INTRODUCTION.- The physical properties of rock masses are greatly influenced by their internal discontinuities, like pores and fissures. So, these need to be measured as a basis for interpretation. To avoid the basic difficulties of measurement under optical microscopy and analogic image systems, the authors use S.E.M. and multiband digital image processing. In S.E.M., analog signal processing has been used to further image enhancement (1), but automatic information extraction can be achieved by simple digital processing of S.E.M. images (2). The use of multiband image would overcome difficulties such as artifacts introduced by the relative positions of sample and detector or the typicals encountered in optical microscopy.DIGITAL IMAGE PROCESSING.- The studied rock specimens were in the form of flat deformation-free surfaces observed under a Phillips SEM model 500. The SEM detector output signal was recorded in picture form in b&w negatives and digitized using a Perkin Elmer 1010 MP flat microdensitometer.

Digital image processing methods applied to the study of annealing time on semiconductor-metal eutectic composites

1988 ◽  
Vol 46 ◽  
pp. 848-849
Author(s):  
J. Hefter
Keyword(s):  
Image Processing ◽  
Digital Image Processing ◽  
Digital Image ◽  
Electronic Device ◽  
Processing System ◽  
Average Diameter ◽  
Eutectic Solidification ◽  
Metal Silicide ◽  
The Matrix ◽  
Microscopic Studies

Semiconductor-metal composites, formed by the eutectic solidification of silicon and a metal silicide have been under investigation for some time for a number of electronic device applications. This composite system is comprised of a silicon matrix containing extended metal-silicide rod-shaped structures aligned in parallel throughout the material. The average diameter of such a rod in a typical system is about 1 μm. Thus, characterization of the rod morphology by electron microscope methods is necessitated.The types of morphometric information that may be obtained from such microscopic studies coupled with image processing are (i) the area fraction of rods in the matrix, (ii) the average rod diameter, (iii) an average circularity (roundness), and (iv) the number density (Nd;rods/cm2). To acquire electron images of these materials, a digital image processing system (Tracor Northern 5500/5600) attached to a JEOL JXA-840 analytical SEM has been used.

Complementary Z-Contrast Imaging and Digital Image Processing

1985 ◽  
Vol 43 ◽  
pp. 304-305
Author(s):  
K. N. Colonna ◽  
G. Oliphant
Keyword(s):  
Image Processing ◽  
Heavy Metal ◽  
Digital Image Processing ◽  
Digital Image ◽  
Biological Tissue ◽  
Biological Imaging ◽  
Tissue Preparation ◽  
Contrast Imaging ◽  
Imaging Tool ◽  
Z Contrast

Harmonious use of Z-contrast imaging and digital image processing as an analytical imaging tool was developed and demonstrated in studying the elemental constitution of human and maturing rabbit spermatozoa. Due to its analog origin (Fig. 1), the Z-contrast image offers information unique to the science of biological imaging. Despite the information and distinct advantages it offers, the potential of Z-contrast imaging is extremely limited without the application of techniques of digital image processing. For the first time in biological imaging, this study demonstrates the tremendous potential involved in the complementary use of Z-contrast imaging and digital image processing.Imaging in the Z-contrast mode is powerful for three distinct reasons, the first of which involves tissue preparation. It affords biologists the opportunity to visualize biological tissue without the use of heavy metal fixatives and stains. For years biologists have used heavy metal components to compensate for the limited electron scattering properties of biological tissue.

Development of New Image Registration Techniques – A Research Framework

2018 ◽  
Vol 8 (3) ◽  
pp. 50
Author(s):  
Sindhu Madhuri G. ◽  
Indira Gandhi M P
Keyword(s):  
Image Processing ◽  
Image Registration ◽  
Digital Image Processing ◽  
Digital Image ◽  
Creative Thinking ◽  
Reference Image ◽  
Transformation Technique ◽  
Research Framework ◽  
Registration Process ◽  
Data Source

Image is a basic and fundamental data source for the digital image processing. This image data source is required to be processed into information or intelligence and further to knowledge levels where it is required to understand and migrate into knowledge economy systems. Image registration is one of such key and most important process already identified in the digital image processing domain. Image registration is a process of bringing the reference image and sensed image into a common co-ordinate system, and application of complex transformation techniques for necessary comparison of reference with sensed images obtained from different - views, times, spaces, etc., in order to extract the valuable information and intelligence embedded in them. Due to the complexity of overall image registration process, it is difficult to suggest a single transformation technique even for a specific application. In addition, it is highly impossible to suggest one single transformation technique for comparison of various sensed images with a reference image during the image registration process. This research gap calls for the development of new image registration techniques for the application of more than one transformation technique during the image registration process for the necessary comparisons with reference image & sensed images, those are obtained from the available heterogeneous sources or sensors, based on the requirement. In addition, it is a basic need to attempt for the measurement of effectiveness of the image registration process also. Therefore, a research framework is developed for image registration process and attempted for the measurement of its effectiveness also. This new research area is a novel idea, and is expected to emerge as a provision for the knowledge computations with creative thinking through the embedded intelligence extraction during the complex image registration process.

DAYA TARIK DAN DAYA DORONG PERKEMBANGAN WILAYAH TERHADAP PERSEBARAN PEMANFAATAN LAHAN KOTA SINJAI KABUPATEN SINJAI

2019 ◽  
Vol 3 ◽  
pp. 377
Author(s):  
Didiet Haryadi Hakim ◽  
Roland A. Barkey ◽  
Ria Wikantari
Keyword(s):  
Image Processing ◽  
Digital Image Processing ◽  
Digital Image ◽  
Pull Factors ◽  
Push Factor

Bertambahnya penduduk akan selalu diikuti oleh bertambahnya bangunan-bangunan permukiman maupun bukan permukiman di wilayah Kota Kabupaten Sinjai sehingga mengakibatkan adanya persebaran pemanfaatan lahan yang tidak terarah. Penelitian ini bertujuan untuk (1) Menganalisis persebaran pemanfaatan lahan Perkotaan Sinjai (2) Mengidentifikasi faktor yang menarik dan mendorong terjadinya migrasi penduduk Perkotaan Sinjai dan (3) Mengusulkan arahan pemanfaatan lahan Perkotaan Sinjai. Metode yang digunakan dalam penelitian ini adalah deskriptif kuantitatif. Pengumpulan data dilakukan dengan metode analisis pembobotan sesuai dengan hasil kuisioner dan mengakses data dari instansi terkait. Data diolah menggunakan alat analisis pengelolaan citra digital (Digital Image Processing) yaitu teknik analisis (manipulasi dan interpretasi) data digital dengan bantuan komputer. Hasil penelitian menunjukkan kondisi perkembangan Kota Kabupaten Sinjai dipengaruhi oleh aspek perkembangan permukiman, perdagangan, pendidikan dan kesehatan, Faktor Pendorong (push factor) terjadinya urbanisasi di Kota Kabupaten Sinjai adalah keterbatasan lapangan kerja, rendahnya pendapatan di daerah asal, keamanan, sarana kesehatan yang tidak lengkap dan pelayanan pendidikan yang tidak sesuai harapan. Faktor penarik (pull factors) terjadinya urbanisasi adalah faktor ekonomi yaitu tingginya pendapatan apabila bekerja di Kota Kabupaten Sinjai, tersedianya sarana pendidikan dan sarana kesehatan yang lengkap, dan faktor aksesibilitas yaitu transportasi yang murah dan mudah, kemudian mengetahui arahan pemanfaatan lahan Kota Sinjai.

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