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dc.contributor.author
Pieniazek, Facundo  
dc.contributor.author
Roa Andino, Agustina  
dc.contributor.author
Messina, Valeria Marisa  
dc.date.available
2019-08-26T20:37:40Z  
dc.date.issued
2018-08  
dc.identifier.citation
Pieniazek, Facundo; Roa Andino, Agustina; Messina, Valeria Marisa; Prediction of texture in different beef cuts applying image analysis technique; Emerald; British Food Journal (1966); 120; 8; 8-2018; 1929-1940  
dc.identifier.issn
0007-070X  
dc.identifier.uri
http://hdl.handle.net/11336/82169  
dc.description.abstract
Purpose: Measuring texture parameters are time consuming and expensive; it is necessary to develop an efficient and rapid method to evaluate them. Image analysis can be a useful tool. The purpose of this paper is to predict texture parameters in different beef cuts applying image analysis techniques. Design/methodology/approach: Samples were analyzed by scanning electron microscopy. Texture parameters were analyzed by instrumental, image analysis techniques and by Warner–Bratzler shear force. Findings: Significant differences (p<0.05) were obtained for image and instrumental texture features. Higher amount of porous were observed in freeze dried samples of beef cuts from Gluteus Medius and semintendinosus muscles. A linear trend with a linear correlation was applied for instrumental and image texture. High correlations were found between image and instrumental texture features. Instrumental parameters showed a positive correlation with image texture feature. Originality/value: This research suggests that the addition of image texture features improves the accuracy to predict texture parameter. The prediction of quality parameters can be performed easily with a computer by recognizing attributes within an image.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Emerald  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Beef Cuts  
dc.subject
Instrumentation  
dc.subject
Quality  
dc.subject
Surface Analysis Techniques  
dc.subject.classification
Otras Producción Animal y Lechería  
dc.subject.classification
Producción Animal y Lechería  
dc.subject.classification
CIENCIAS AGRÍCOLAS  
dc.title
Prediction of texture in different beef cuts applying image analysis technique  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-08-26T13:17:45Z  
dc.journal.volume
120  
dc.journal.number
8  
dc.journal.pagination
1929-1940  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Pieniazek, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Roa Andino, Agustina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentina  
dc.description.fil
Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentina  
dc.journal.title
British Food Journal (1966)  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.emerald.com/insight/content/doi/10.1108/BFJ-12-2017-0695/full/html  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1108/BFJ-12-2017-0695