title: The use of video image analysis for quantitative measurement of visible fat and lean in meat: Part 4- application of image analysis measurement techniques to minced meats.
abstract: The quantitative measurement of fat in minced meat by video techniques has, to date, been impractical due to the nature of the raw material and camera limitations in particle resolution. The latter have been enhanced by improving the optical system and by illuminating the meat with a limited wavelength ultraviolet light source. Problems with fat smear and drip stain, causing over- and under-estimation of fat, respectively, have been overcome by better control of mincing conditions. Tempering of the meat to between -2°C and -5°C before mincing gave the best results. The level of fat detection was unchanged for up to 20 min after mincing, but, by 2 h, the initial value had fallen by 50%. Magnifying the field of view, thus reducing the sample size measured by 50%, did not adversely affect results with 4mm-10mm diameter mince. The system could not accurately resolve mince below 4 mm. Estimation of total lipid from video data using prediction equations was in good agreement with chemical analysis (r=0·99 for 10mm mince, r=0·95 for 4 mm mince). Video image analysis (VIA) can now be effectively extended to areas of meat processing using particulate meats.
authors: Food Research Institute-Bristol, Langford, Near Bristol BS18 7DY, Great Britain.
authors: P B
authors: PB
authors: Newman