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Correlating colour to moisture content of large cooked beef joints by computer vision



Correlating colour to moisture content of large cooked beef joints by computer vision



Journal of Food Engineering 77(4): 858-863



Thirty-six tumbled samples from triceps brachii (beef) were water-immersion cooked and cooled by vacuum, air blast, and cold room cooling. A computer vision system was set up to obtain images of the samples. Colour features including the mean and the standard deviation in two colour spaces, Red, Green, Blue (RGB) and Hue, Saturation, Intensity (HSI) were extracted. Moisture content of the samples was determined by chemical analysis.

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Accession: 011904742

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DOI: 10.1016/j.jfoodeng.2005.08.013


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