Comparative Evaluation of Colorimetric and Computer Vision Systems for Red Meat Color Analysis During Refrigerated Storage
Yazarlar (2)
Dr. Öğr. Üyesi Alper GÜNGÖREN Kastamonu Üniversitesi, Türkiye
Dr. Öğr. Üyesi Gülşah GÜNGÖREN Kastamonu Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan tam makale)
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| Dergi Adı | Journal of Veterinary Medicine Harran University | ||
| Dergi ISSN | 2146-7188 | ||
| Dergi Tarandığı Indeksler | TR DİZİN | ||
| Makale Dili | İngilizce | Basım Tarihi | 03-2026 |
| Kabul Tarihi | 06-01-2026 | Yayınlanma Tarihi | 27-03-2026 |
| Cilt / Sayı / Sayfa | 15 / 1 / 1–10 | DOI | 10.31196/huvfd.1789286 |
| Makale Linki | https://dergipark.org.tr/en/download/article-file/5265711 | ||
| UAK Araştırma Alanları |
Veteriner Gıda Hijyeni ve Teknolojisi
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| Özet |
| This study compared a traditional colorimeter device and a computer vision system (CVS) for monitoring color changes in beef tenderloin during refrigerated storage. Beef samples were obtained from 2-3-year-old male Simmental cattle, portioned into uniform slices, and stored at 4±2 °C for four days. Color was measured at 24-hour intervals by both methods, while aerobic plate counts (APC) and pH were also recorded. Over the 4-day storage period, both methods detected significant changes in Lab*, Chroma, Hue, and the redness index (RI), with microbiological and pH analyses confirming spoilage progression. CVS consistently yielded higher L*, b*, Chroma, and Hue values, whereas the colorimeter produced higher RI values due to lower b* measurements. A significant method and day interaction indicated that these differences persisted under dynamic storage conditions. The results suggest that due to its surface-focused measurement principle, CVS offers a reliable, practical, and non-destructive approach for both pointin- time assessments and continuous monitoring of red meat color. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 1 |