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5. Evaluation of colorimetric pH strips for wild animal meat using image analysis

Author

Mizuho Nakai, Takayuki Muramoto, Yuiko Suzuki, Shigeki Hirata, Kazunari Kinoshita, Akira Watanabe, and Sakumi Inoue

Subjects
Meat, Color vision, Color, Animals, Wild, General Medicine, STRIPS, Color space, Hydrogen-Ion Concentration, Human judgment, Color Scale, law.invention, Pigment, Distilled water, law, visual_art, visual_art.visual_art_medium, Animals, Colorimetry, Food science, General Agricultural and Biological Sciences, Mathematics
Abstract

Colorimetric pH strips (MColorpHast™) are very convenient to use, but the decision of pH is based on an individual's color perception and is, therefore, subjective. We developed a pH calculation program for the image of coloring strips on CIE1976 (L*a*b* color space), which slightly underestimated human judgment as the color of pH darker. This image analysis and three individuals' judgments were used for evaluating the strip's features for various qualities of meat from wild animals, and the results were compared with the assessments based on potentiometric pH. In both methods, dipping the strips in distilled water just before use improved the regression coefficient compared with that mentioned in the manual. The image analysis showed higher correlation than human judgments but slightly underestimate pH by a maximum of 0.13 unit from the regression line of the potentiometric pH. In addition, the image analysis revealed meat pigment changed pH higher on the color scale in the lower meat pH region. The strips must be used according to the manual, but dipping is effective when the meat surface is dry, and keeping the strips from touching the meat drip is important in lower pH region because the pigment affects the color of pH.

Published
2021

6. Evaluation of colorimetric pH strips for wild animal meat using image analysis.

Author

Akira Watanabe, Kazunari Kinoshita, Takayuki Muramoto, Mizuho Nakai, Yuiko Suzuki, Sakumi Inoue, and Shigeki Hirata

Subjects
IMAGE analysis, COLOR vision, MEAT, MEAT analysis, IMAGE quality analysis, DISTILLED water, COLORIMETRIC analysis, COLORING matter
Abstract

Colorimetric pH strips (MColorpHast™) are very convenient to use, but the decision of pH is based on an individual's color perception and is, therefore, subjective. We developed a pH calculation program for the image of coloring strips on CIE1976 (L*a*b* color space), which slightly underestimated human judgment as the color of pH darker. This image analysis and three individuals' judgments were used for evaluating the strip's features for various qualities of meat from wild animals, and the results were compared with the assessments based on potentiometric pH. In both methods, dipping the strips in distilled water just before use improved the regression coefficient compared with that mentioned in the manual. The image analysis showed higher correlation than human judgments but slightly underestimate pH by a maximum of 0.13 unit from the regression line of the potentiometric pH. In addition, the image analysis revealed meat pigment changed pH higher on the color scale in the lower meat pH region. The strips must be used according to the manual, but dipping is effective when the meat surface is dry, and keeping the strips from touching the meat drip is important in lower pH region because the pigment affects the color of pH. [ABSTRACT FROM AUTHOR]

Published
2021
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