Prediction of texture in different beef cuts applying image analysis technique

PIENIAZEK, FACUNDO; MESSINA, VALERIA; ROA ANDINO, AGUSTINA

BRITISH FOOD JOURNAL (1966)

EMERALD GROUP PUBLISHING LIMITED

Año: 2018

0007-070X

urposeMeasuring 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/approachSamples were analyzed by scanning electron microscopy. Texture parameters were analyzed by instrumental, image analysis techniques and by Warner?Bratzler shear force.FindingsSignificant differences (p