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Proceedings Paper

Raw pork and beef quality determination through pH level and lipid oxidation patterns and image processing
Author(s): Jessie R. Balbin; Joseph Bryan G. Ibarra; Carlo Reese F. Borja; Neil Leander A. de Dios; Paul Nicko G. Pangilinan; Miguel Francis B. Yan
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Paper 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.

Paper Details

Date Published: 31 July 2019
PDF: 5 pages
Proc. SPIE 11198, Fourth International Workshop on Pattern Recognition, 1119807 (31 July 2019); doi: 10.1117/12.2540892
Show Author Affiliations
Jessie R. Balbin, Mapúa Univ. (Philippines)
Joseph Bryan G. Ibarra, Mapúa Univ. (Philippines)
Carlo Reese F. Borja, Mapúa Univ. (Philippines)
Neil Leander A. de Dios, Mapúa Univ. (Philippines)
Paul Nicko G. Pangilinan, Mapúa Univ. (Philippines)
Miguel Francis B. Yan, Mapúa Univ. (Philippines)

Published in SPIE Proceedings Vol. 11198:
Fourth International Workshop on Pattern Recognition
Xudong Jiang; Zhenxiang Chen; Guojian Chen, Editor(s)

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