The sorting of meat deconstructed or solubilized elastin peptides (blade, soft, exudative) by video - capture, and industrialization of the process

摘要

The classification procedure consists of evaluating the colour of meat with the aid of a viewing system and grading the meat on the basis of a threshold level where a value of 55 indicates that the meat is of normal quality; 55 - 60 indicates that the meat is of doubtful quality and over; 60 - 62 means that the meat is partially destructured, and over 62 is totally destructured. The colour of the meat is determined from an image produced by a camera, with the colours used to determine healthy (S1), doubtful (S2), destructured (S3) and very destructured (S4) surfaces. A colorimeter is used to determine the colour and quality of meat from measurements taken inside muscles on freshly butchered joints.