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Dasiewicz K., Mierzwińska I., 2006. The use of a computer digital analysis for evaluating the quality of pork trimmings. Acta Sci.Pol. Technol. Aliment. 5 (2), 85-92

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Issue 5 (2) 2006 pp. 85-92

Krzysztof Dasiewicz, Iwona Mierzwińska

The use of a computer digital analysis for evaluating the quality of pork trimmings

Abstract The present studies aimed at evaluating whether it is possible to use this method to estimate the fat content in pork from trimming of the loin, bacon and shoulder. The high correlation coefficients obtained between the share of white fields determined by computer digital analysis and the fat content determined by the Soxhlet method indicate that it is possible to use this method to estimate the fat content in pork trimmings, irre-spectively of the type of cut trimmed. Moreover, the correlations calculated between components R, G and B of meat, fat and image and the selected indicators of the techno-logical quality of pork obtained from trimming the loin, bacon and shoulder indicate the value of this method for meat quality estimation.
Keywords: computer digital analysis, pork trimmings, quality
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For citation:

MLA Dasiewicz, Krzysztof, and Iwona Mierzwińska. "The use of a computer digital analysis for evaluating the quality of pork trimmings." Acta Sci.Pol. Technol. Aliment. 5.2 (2006): 85-92.
APA Dasiewicz K., Mierzwińska I. (2006). The use of a computer digital analysis for evaluating the quality of pork trimmings. Acta Sci.Pol. Technol. Aliment. 5 (2), 85-92
ISO 690 DASIEWICZ, Krzysztof, MIERZWIńSKA, Iwona. The use of a computer digital analysis for evaluating the quality of pork trimmings. Acta Sci.Pol. Technol. Aliment., 2006, 5.2: 85-92.