Raw pork and beef quality determination through pH level and lipid oxidation patterns and image processing

Jessie R. Balbin; Joseph Bryan G. Ibarra; Carlo Reese F. Borja; Neil Leander A. de Dios; Paul Nicko G. Pangilinan; Miguel Francis B. Yan

doi:10.1117/12.2540892

31 July 2019 Raw pork and beef quality determination through pH level and lipid oxidation patterns and image processing

Jessie R. Balbin, Joseph Bryan G. Ibarra, Carlo Reese F. Borja, Neil Leander A. de Dios, Paul Nicko G. Pangilinan, Miguel Francis B. Yan

Author Affiliations +

Proceedings Volume 11198, Fourth International Workshop on Pattern Recognition; 1119807 (2019) https://doi.org/10.1117/12.2540892
Event: Fourth International Workshop on Pattern Recognition, 2019, Nanjing, China

Abstract

The purpose of this paper is to determine the meat quality of raw pork and beef by means of a gas sensor and Open Source Computer Vision for real-time pattern recognition. This is to reinforce the meat quality detection. Nowadays, people only rely on a simple test method in determining the meat quality. This includes, sensory evaluation, physical, chemical and microbiological testing are described. Lipid Oxidation is a reaction that takes place when oxygen has access to products containing fat or pigments. The main purpose of the study is to determine the quality of raw pork and beef via different but effective methods. Subsequent to this, Oxidation pattern of meat was also investigated.

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Jessie R. Balbin, Joseph Bryan G. Ibarra, Carlo Reese F. Borja, Neil Leander A. de Dios, Paul Nicko G. Pangilinan, and Miguel Francis B. Yan "Raw pork and beef quality determination through pH level and lipid oxidation patterns and image processing", Proc. SPIE 11198, Fourth International Workshop on Pattern Recognition, 1119807 (31 July 2019); https://doi.org/10.1117/12.2540892

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