期刊名称：Advances in Science and Technology Research Journal
印刷版ISSN：2080-4075
电子版ISSN：2299-8624
出版年度：2013
卷号：7
期号：19
页码：5-11
DOI：10.5604/20804075.1062329
语种：English
出版社：Society of Polish Mechanical Engineers and Technicians
摘要：Components of meat texture are especially important features for consumers. The systems with guaranteed repeatable quality must be associated with online, reliable and quick measurements of chosen, critical for consumers, quality features. In case of the texture features, the most important is tenderness. In laboratory conditions it is measured using shear test. However, it is a time-consuming and destructive method without possibility of measurement automation. Hence, in case of online measurements, there is a necessity to use other methods. The most promising methods are near-infrared spectroscopy and computer image analysis, enabling measurement of a lot of features, inter alia texture features.
