The aim of this study was to investigate the effect of using portulaca oleracea as a source of plant antioxidants for feeding fattening male lambs, on carcass traits, meat quality, and oxidative stability. Twenty-one male lambs with an average weight of 24±1.5 kg and 150±15 days old were fed with one of the experimental rations included a diet without portulaca oleracea as control, a diet containing 7.5%, and a diet containing 15% portulaca oleracea, for 84 days. The muscle (Longissimus dorsi) samplewas used to determine pH, chemical composition, colorimetric properties, and oxidative stability of meat. Meat lipid oxidation was determined after 1, 7, and 30 days of refrigerated storage using thiobarbituric acid (TBARS). The use of portulaca oleracea in diets improved meat color characteristics such as L, chroma, and Hue. The highest ash concentration and the lowest meat moisture were observed in the treatment of 15% portulaca oleracea (P<0.05). Meat pH was the lowest in the first hour after slaughter but did not differ at 24 h. Compared to the control, in both treatment groups feeding the lambs with portulaca significantly reduced the concentration of Malondialdehyde in the meat of the lambs and increased the meat oxidative stability (P<0.05). The results of this experiment showed that feeding portulaca oleracea by improving properties such as color and increasing the meat oxidative stability improves meat quality, which may have lead to an increase in its nutritional value in terms of human health.

Ensuring meat quality is critical for consumer satisfaction and food safety, but monitoring subtle quality changes remains a challenge. This study presents a smartphone-based imaging approach combined with advanced data analysis techniques to evaluate color changes in red meat under different storage conditions. Meat samples stored in a refrigerator (4°C) and a freezer (-19°C) were analyzed over three weeks using RGB and HSV color spaces. Principal Component Analysis (PCA) revealed patterns of color change, while ANOVA-Simultaneous Component Analysis (ASCA) identified significant effects of storage time and temperature on meat color, with the HSV color space showing greater sensitivity. Partial Least Squares Discriminant Analysis (PLS-DA) successfully classified chilled and frozen samples after temperature equilibration, with the soft classification method demonstrating robust performance. These results highlight the potential of integrating accessible imaging tools and machine learning techniques for objective and efficient meat quality assessment, providing a scalable solution for the food industry.

Fish quality is affected by terms of handling, maintenance and storage time. These terms make chemical changes in fish and accelerate the deterioration its of tissue and make it dangerous for human body. There are several methods use for assessment of fish freshness, most of them are costly and destructive., Therefore, in this paper a non-destructive machine vision system based on gill and eye color and textural features is proposed. . Accordingly, after segmentation of region of interest in the images (eyes and gills), the color and textural properties of the images were extracted and the most suitable ones were selected using Fisher's selection algorithm and QDA and LDA classification methods were applied. For the QDA classifier, the V_HSV (extracted from the gills), the energy and the contrast (extracted from the fish's eye) and for the LDA classifier, the energy (extracted from the eye), the contrast )extraction from the eye), V_HSV (extracted from the gills), homogeneity (extracted from the eye) and H_HSV (extracted from the gills) were extracted. The classification accuracy for QDA and LDA were 93% and 96%, respectively.

Background and Objectives: Gamma irradiation has been shown as an effective technology to decrease or eliminate microbial contamination in raw and cooked meat products. However, irradiation-induced physicochemical changes are important to accept the technology by meat industries and consumers. The objective of this study was to assess effects of gamma irradiation (0, 2, 4, 6 and 8 kGy) on nitrite residue, lipid oxidation, total volatile nitrogen and color in two heated meat products (sausages) during refrigerated storage at 4 º C for 28 days. Materials & Methods: Two groups of emulsion meat products with various proportions of meat (40 and 65%) were irradiated at 2, 4, 6 and 8 kGy doses. Residual nitrite and TVN tests were carried out on Weeks 0, 7, 14, 21 and 28. The color test was carried out using the Hunter Lab system on Weeks 0 and 4 of storage. Results: Radiation at 8 kGy doses resulted in a significant decrease in nitrite in both groups (P < 0. 05). The TVN value in radiated samples was significantly lower than that in non-irradiated samples (controls). Furthermore, high-dose radiation (doses of 6 and 8 kGy) in the two food products significantly decreased the red index (a-value) and significantly increased the TBA value (P <0. 05). Conclusion: Based on the results from chemical properties of the radiated products, irradiation is suggested at 2 and 4 kGy doses as appropriate doses.

Increasing information about color kinetic changes has made the improvement of color parameters possible. Analysis of the color kinetics data allows for undesirable changes to be minimized and optimizes the color retention in food products. Imaging and image processing operation were performed to extract color parameters in the color space L*a*b. Image J software was applied to analysis the images, and changing the color space was done using a two-stage method. The temperature sensitivity of rate constants was evaluated using Arrhenius equation. Results showed that the increase of Δ E during time at the beginning of frying was fast and then has been slower. The activation energy was determined 44. 80 kJ/mol. Statistical analyses showed that frying time and frying temperature and also interaction of them had significant effects on total color changes of the meat cubes. Color measurement was carried out successfully using image processing as a non-destructive and simple method in evaluation of ostrich meat crust color and the results of machine vision system correlated with the visual observations. Kinetic of formation or deterioration of color during deep fat frying was well modeled using a first-order kinetic equation.

The importance of chicken meat as a safe and nutrient food product is considerable for people all over the world. So checking of its quality has the great value. Therefore, the main objective of the current study is the diagnosis of chicken meat freshness using the estimation of elapsed time from slaughter helping of image processing and response surface methods. In order to achieve this goal, chicken thighs were selected as the case study and they were stored in the fridge temperature and desired images were prepared at the specified times. After that statistical features of texture images were extracted of different color channels, by application of sensitivity analysis method, effective features were selected in elapsed time from slaughter. At the end response surface method was applied to design and optimize the regression models in order to estimate the elapsed time from slaughter. The applied statistical indicators for validation of optimized regression models include R-Squared، Adj R-Squared، Pred R-Squared، RMSE and Press RMSE. The value of these indicators for the with skin part of chicken meat (optimized) were obtained 0. 901, 0. 899, 0. 898, 27. 31 and 27. 44 and for the skinless part of chicken meat (optimized) were 0. 866, 0. 865, 0. 864, 29. 66 and 29. 7. The acceptable obtained results indicate that image processing and response surface methods have the ability to diagnosis the elapsed time from slaughter as well.

This study aimed to evaluate instrumental and eating qualities of meat from Afar and Hararghe Highland Rams subjected to different energy and protein levels in the diet. Fifty yearling rams with a mean IBW of 19. 31 ±,1. 7 kg (Mean±, SD) was randomly distributed into five dietary treatments i. e., minimum energy and protein (mEmP), medium energy and protein (MEMP), medium energy and high protein (MEHP), high energy and medium protein (HEMP), and high Energy and high protein (HEHP) diets in randomized complete block design with 2 × 5 factorial arrangements. The minimum, medium, and high energy diets were: 2. 388, 2. 866, and 3. 344 Mcal/kgDM with the corresponding 10, 16, and 20% crude protein (CP) diets. The diets were formulated in a total mixed ration from wheat bran, maize grain, peanut cake, and pasture hay feed ingredients. There was significant (P<0. 01) effects of breed and diets on meat physicochemical parameters (dissected lean, fat, bone, water holding capacity, and chemical compositions), eating qualities (flavor, juiciness and tenderness) and instrumental qualities (Warner–, Brazilier shear force and meat color index values [(red (a*),light (L*),yellow (b*)]. Hararghe rams had higher (P<0. 01) fat composition, waterholding capacity (WHC), light (L*,32. 4 vs. 29. 8) and yellow (b*,9. 4 vs. 8. 4) color index values, and tender meat (19. 60 vs. 23. 38 N/cm 2 ) as compared to Afar rams. MEHP and HEMP diets were appropriate in pro-moting better meat quality while MEMP was optimum resulting in desirable meat qualities in both sheep breeds. Meat from both breeds and rams fed on all diets was in the acceptable ranges set for meat quality parameters. Major meat quality defects (dark cutting) observed on slaughtering of free grazing animals directly bought from highland areas has been improved by this feeding and management systems.

Investigated the effects of beet (as a source of plant pigment) on rainbow trout skin discoloration experiment in a completely randomized design with 4 treatments and 3 replicates were performed. For this purpose, 240 fish (20 pieces per experimental unit) were reared for 45 days under standard conditions. Experimental groups included a control treatment (no beets) and nutritional treatments with 5%, 10% and 15% were beets. For measuring changes in skin color on the 45th day in Experiment, 2 pieces of fish from each replicate were randomly selected and slaughtered. After a side cut on the part of the body with the skin and also making cold for 24 hours, based on three criteria colorimetric parameters L * (brightness), a * (redness) and b * (yellowness) colorimetric device 400-MINOLTA CR were evaluated. Results were shown significant differences between experimental groups, there were no effects on the skin and flesh color (P>0.05). Although numerically the highest rates of red meat and skin index was for 10% beet group and the highest value of yellow and brightness index was for no beets group. Although by calculation DE (the deviation of color) in the skin, the results were shown that 10% beet group had more significant differences than the other groups (P <0.05). And also there was a significant difference (P <0.05) in the flesh which was in P-value level (probability level).