The red colour intensity of a meat product like salami mainly depends on the relative quantity of each myoglobin oxidation state. The aim of this work was to evaluate whether MIA could monitor the colour changes occurring during the aging of salami, in comparison with the assessment of the colour coordinates (R, G, B, Intensity mean) by Image Analysis.
Monitoring the colour changes during aging of salami by MIA / L. Fongaro, C. Alamprese, E. Casiraghi - In: 2th International Workshop on Multivariate Image Analysis / [a cura di] A. Ferrer, J.M. Prats-Montalbán, J.M. González-Martínez, R. Vitale. - València : Editorial Universitat Politècnica de València, 2013. - ISBN 9788490480632. - pp. 1-4 (( Intervento presentato al 2. convegno International Workshop on Multivariate Image Analysis tenutosi a Valencia nel 2013.
Monitoring the colour changes during aging of salami by MIA
L. FongaroPrimo
;C. AlampreseSecondo
;E. CasiraghiUltimo
2013
Abstract
The red colour intensity of a meat product like salami mainly depends on the relative quantity of each myoglobin oxidation state. The aim of this work was to evaluate whether MIA could monitor the colour changes occurring during the aging of salami, in comparison with the assessment of the colour coordinates (R, G, B, Intensity mean) by Image Analysis.
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