Impact of Correlated Color Temperature on Red Meat Color Assessment via Image Processing Systems
Yazarlar (2)
Dr. Öğr. Üyesi Alper GÜNGÖREN Kastamonu Üniversitesi, Türkiye
Dr. Öğr. Üyesi Gülşah GÜNGÖREN Kastamonu Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Science (Q2) | ||
| Dergi ISSN | 0022-1147 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 11-2025 |
| Cilt / Sayı / Sayfa | 90 / 11 / 1–10 | DOI | 10.1111/1750-3841.70660 |
| Makale Linki | https://doi.org/10.1111/1750-3841.70660 | ||
| Özet |
| The color of red meat significantly influences consumer perception and purchasing decisions, making accurate color evaluation crucial for the meat industry. This study examines how the correlated color temperature (CCT) of the light source affects various color parameters (L, a*, b*, C*, hue angle, and redness index) of red meat samples analyzed using an image processing system (IPS). Meat samples were photographed under adjustable LED lighting with CCT ranging from 2900 to 7800 K, while controlling for illumination intensity and ensuring a color rendering index (CRI) above 95. The results showed that while the lightness (L*) values remained statistically unchanged (p > 0.05), the redness (a*) and yellowness (b*) values were significantly affected by CCT (p < 0.05). Specifically, the a* value peaked at 5100 K, and the b* values increased sharply at CCTs above 6900 K. The hue angle increased … |
| Anahtar Kelimeler |
| color evaluation | computer vision | correlated color temperature (CCT) | meat color | sensory analysis | visual data |
| Atıf Sayıları | |
| Scopus | 1 |
| Google Scholar | 2 |