A Study on the Decay Rate of Vacuum-Packaged Refrigerated Beef Using Image Analysis

In this study the amount of total volatile nitrogen for beef stored at temperature of +4 at 0, 4, 8 and 12 days was measured using image processing techniques. For this matter, the level of this index measured by conventional laboratory methods and then compared with colorimetric parameters of the image processing system. The results indicated that the due to decay, vacuum and non-vacuum samples showed a significant increase in total volatile nitrogen level in all the maintenance days. Samples of non-vacuum meat at the early of second day and samples of vacuum meat at early of the fourth day were over the allowable limits. Colorimetric study of the stored samples showed that due to amino corruption, all samples lost their red and bright colour and tends to darkness. Examining the regression equations between total volatile nitrogen and colorimetric parameters of vacuum meat, the following regression model was obtained: TVB-N(VAC) = 71.87 -1.57 a* - 1.06 b* -0.60 L* (R2 adjusted = 98.2 P<0.05). Regarding the applicability of the results obtained by image processing of the samples and benefits such as easy and fast process, this technique and predictive models could be used as an auxiliary method to estimate the level of corruption of beef.

Image Processing, Red meat, Storage time, Total volatile base nitrogen