Corrigendum to "Recognizing marbling in dry-cured Iberian ham by multiscale analysis" [Pattern Recognition Letters 23 (2002) 1311-1321]
نویسندگان
چکیده
a Departamento de Inform atica, Escola Superior de Enxener ıa Inform atica, Universidad de Vigo, Campus Universitario As Lagoas, E-32004 Ourense, Spain b Departamento de Inform atica, Escuela Polit ecnica, Universidad de Extremadura, Avda de la Universidad, s/n, E-10004 C aceres, Spain c Departamento de Zootecnia, Facultad de Veterinaria, Universidad de Extremadura, Avda de la Universidad, s/n, E-10004 C aceres, Spain
منابع مشابه
Recognizing Marbling in Iberian Ham
The Iberian pig is an autochthonous animal bred from the south-western area of Spain. Dry-cured Iberian ham presents a special flavor, which makes it a very worthy product among consumers. Its special characteristics are mainly due to marbling and fat content. Currently, chemical procedure is the only proved way to evaluate fat content in Iberian ham. Nevertheless, food technology experts belie...
متن کاملEstimation of Dry-Cured Iberian Ham Quality Using Magnetic Resonance Imaging
The ham from Iberian pigs is a meat product of high sensorial quality, with a first-rate consumer acceptance. Its excellent sensorial characteristics are basically due to the extensive feeding system of Iberian pigs, based on acorns and grass, and the prolonged technological processing of the ham (18-24 months). Iberian hams present high intramuscular fat content and marbling. Currently, chemic...
متن کاملFitting Contours of Marbling in Iberian Ham Images
Cured Iberian ham is one of the most valuable meat products of Spain and Portugal, with a first-rate consumer acceptance. Its sensorial characteristics are basically due to high intramuscular fat content and marbling, i.e. number, position, shape and size of intramuscular fat streaks. Our current attempts are to investigate the relationship between spatio-geometrical characteristics of fat stre...
متن کاملMass spectrometric evidence for a zinc-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham.
Extracts containing red pigment complexes from the two types of dry-cured hams, Italian Parma and Spanish Iberian ham, were obtained using water and acetone as extraction solvents followed by a crude purification with C18 column filtration. The purified extracts were then analyzed spectroscopically by recording absorption and fluorescence spectra (λ(ex)=420nm), which both indicate the presence ...
متن کاملEstimation of the genetic admixture composition of Iberian dry-cured ham samples using DNA multilocus genotypes.
Under current Spanish regulations, the pigs that provide the raw material for the preparation of the country's most appreciated meat-derived product, dry-cured Iberian ham, must be of a specific genetic composition. Only the Duroc breed is accepted for crossing with Iberian pigs, and a maximum of 50% of the Duroc genome is permitted in the animals used to make this ham. This paper describes a s...
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ورودعنوان ژورنال:
- Pattern Recognition Letters
دوره 24 شماره
صفحات -
تاریخ انتشار 2003