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Studies on computer AI judgment and management of meat color appearance

Research Project

Project/Area Number 04660306
Research Category

Grant-in-Aid for General Scientific Research (C)

Allocation TypeSingle-year Grants
Research Field 畜産化学
Research InstitutionOkayama University

Principal Investigator

IZUMIMOTO Masatoshi  Okayama Univ., Fac.Agri., Professor, 農学部, 教授 (70003142)

Co-Investigator(Kenkyū-buntansha) KATAOKA Kei  Okayama Univ., Fac.Agri., Professor, 農学部, 教授 (90032987)
Project Period (FY) 1992 – 1993
Project Status Completed (Fiscal Year 1993)
Budget Amount *help
¥1,600,000 (Direct Cost: ¥1,600,000)
Fiscal Year 1993: ¥400,000 (Direct Cost: ¥400,000)
Fiscal Year 1992: ¥1,200,000 (Direct Cost: ¥1,200,000)
KeywordsMeat color / Color characteristic / CIEXYZ value / CIELAB value / Myoglobin / Form / Computer AI
Research Abstract

1. Spectral characteristic of achromatic muscular matrix : Achromatic muscular matrix imagined as a colorless meat have been unknown in order to non-exist. However, a characteristic of reflectance spectrum of the matrix is extremely important as a baseline for a light reflectance spectrometry. Therefore, reflectance spectrum of a bleached sample was analyzed using an optical characteristic function of power. The particular function to show characteristic of the matrix was obtained that the reflectance curve indicated low at short wavelength.
2. Automatic judgment of Mb forms : Using the above base-line, the parameters derived from the * spectral analytical results were useful to determine a spectral characteristic due to myoglobin(Mb) forms. This method was more appropriate than conventional method and was able to be automatically judged Mb forms by computer.
3. Characterization of the color appearance : The values of color appearance were computed by CIEXYZ values derived from a reflect … More ance spectrum. Linear correlations between every reciprocal X, Y, Z values were found and CIEXYZ characteristics were obtained. The CIEXYZ characteristic functions were shown with the same function that the coefficients only differed with Mb form. The CIEXYZ characteristics were convert to characteristics of CIELAB color, and the parabola shape was found correspond to sensation.
4. Visualization of the characteristics and computer AI management : * spectra were analyzed and the correspondence relation with Mb form and color appearance characteristic was graphic displayd with a computer. The information was displayd about color appearance characteristics of lightness, saturation and hue, typical or abnormal meat, * spectrum and Mb form. Color phenomenon has a lot of parameter, the interpretation by a person is difficult. Therefore, AI treatment was performed using parameters from functions analyzed in this research. The characteristics of color appearance and the typicality were able to judge automatically and represented with sentence by computer at real time. Less

Report

(3 results)
  • 1993 Annual Research Report   Final Research Report Summary
  • 1992 Annual Research Report
  • Research Products

    (16 results)

All Other

All Publications (16 results)

  • [Publications] 泉本勝利: "食肉の色調現象の化学的要因と特性化に関する研究" 岡山大学農学部学術報告. 81. 81-100 (1993)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1993 Final Research Report Summary
  • [Publications] Izumimoto,M.: "Reflectance spectrophotometric methodology on the myoglobin in intact beef" Jpn.J.Dairy Food Sci.42. 157-169 (1993)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1993 Final Research Report Summary
  • [Publications] 泉本勝利: "食肉・肉製品の色調現象の理化学" 食肉の科学. 34. 149-155 (1993)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1993 Final Research Report Summary
  • [Publications] 泉本勝利: "食肉・肉製品の色調現象の特性化" 食肉の科学. 34. 157-163 (1993)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1993 Final Research Report Summary
  • [Publications] Darmadji,P.: "Effects of chitosan and nitrite on the properties of fermented meat" Animal Sci.Technol.(発表予定).

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1993 Final Research Report Summary
  • [Publications] Izumimoto, M.: "Studies on chemical factors and numerical chacterization of meat color appearance" Sci.Rep.Fac.Agric.Okayama Univ.81. 81-100 (1993)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1993 Final Research Report Summary
  • [Publications] Izumimoto, M.: "Reflectance spectrophotometric methodology on the intact beef" Jpn.J.Dairy Food Sci.42. 157-169 (1993)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1993 Final Research Report Summary
  • [Publications] Izumimoto, M.: "Pysicochemical of color appearance of meat and meat products" Jpn.Meat Sci.34. 149-155 (1993)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1993 Final Research Report Summary
  • [Publications] Izumimoto, M.: "Characterization of color appearance of meat and meat products" Jpn.Meat Sci.34. 157-163 (1993)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1993 Final Research Report Summary
  • [Publications] Darmadji, P., Izumimoto, M.: "Effects of Chitosan and nitrite on the properties of fermented meat" Animal Sci.Technol.(in press).

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1993 Final Research Report Summary
  • [Publications] 泉本勝利: "食肉の色調現象の化学的要因と特性化に関する研究" 岡山大学農学部学術報告. 81. 81-100 (1993)

    • Related Report
      1993 Annual Research Report
  • [Publications] Izumimoto,M.: "Reflectance spectrophotometric methodology on the myoglobin in intact beef" Jpn.J.Dairy Food Sci.42. 157-169 (1993)

    • Related Report
      1993 Annual Research Report
  • [Publications] 泉本勝利: "食肉・肉製品の色調現象の理化学" 食肉の科学. 34. 149-155 (1993)

    • Related Report
      1993 Annual Research Report
  • [Publications] 泉本勝利: "食肉・肉製品の色調現象の特性化" 食肉の科学. 34. 157-163 (1993)

    • Related Report
      1993 Annual Research Report
  • [Publications] Darmadji,P.: "Effects of chitosan and nitrite on the properties of fermented meat" Animal Sci.Technol.(発表予定).

    • Related Report
      1993 Annual Research Report
  • [Publications] 泉本 勝利: "食肉の色調現象の化学的要因と特性化に関する研究" 岡山大学農学部学術報告. 81. 81-100 (1993)

    • Related Report
      1992 Annual Research Report

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Published: 1992-04-01   Modified: 2016-04-21  

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