OBJECTIVES To investigate the colour stability of four indirect composite restorative materials after accelerated aging. METHODS Four indirect composites (Gradia, Signum+, HFO and Adoro) were used. For each material, six specimens were prepared and subjected to accelerated aging (Suntest CPS+, Atlas, Chicago, IL, USA) according to ISO 7491. A Dr. Lange Microcolor Data Station colorimeter (Bra...

The relationship between broiler breast meat color and pH, moisture content, water-holding capacity (WHC), and emulsification capacity (EC) was investigated. In each of three replicate trials, fillets were collected from three different commercial processing plants according to breast meat lightness (L*) values as follows: lighter than normal (light, L* > 53), normal (48 < L* < 53), and darker ...

Lightness induction, or simultaneous lightness contrast (we prefer the term lightness induction since contrast has another meaning in the visual literature, namely, the relative intensity of the stimulation), was studied for a 3-D object (Adelson's wall of blocks) and its 2-D pictorial representations. A statistically significant lightness induction effect was found only for the pictures but no...

The objective was to evaluate the effect of postmortem aging on marination performance of early-deboned chicken breast fillets (pectoralis major) with different color lightness. Effects of marination on muscle shear force were also determined. Early-deboned (2 h postmortem) broiler butterfly fillets were visually selected based on their color lightness (pale, normal, and dark) from a commercial...

Consumers and customers typically reject fully-cooked chicken that has a red/bloody appearance even if the product is otherwise safe and wholesome. Unfortunately, chicken parts and whole bird products may exhibit this problem on a consistent basis. This study was conducted to intentionally induce a red/bloody appearance in fully-cooked chicken to create a model for studying methods to control t...

Previous work has demonstrated that perceived surface reflectance (lightness) can be modeled in simple contexts in a quantitatively exact way by assuming that the visual system first extracts information about local, directed steps in log luminance, then spatially integrates these steps along paths through the image to compute lightness (Rudd and Zemach, 2004, 2005, 2007). This method of comput...

Introduction L* value (lightness) and pH have been used as predictive tools for estimating meat quality. In general, measurement of L* value is easier and faster than pH. Woelfel et al. (2002) reported that L* value seems to be of more predictive value than pH. Broiler meat with low pH or high L* value has been associated with low water-holding capacity, which results in increased cooking loss ...

Lightness, the perceived relative achromatic reflectance of a surface, depends strongly on the context within which the surface is viewed. Modest changes in the two-dimensional configuration or three-dimensional scene geometry may lead to profound variations in lightness even though the surface luminance remains constant. Despite recent progress, we are far from a complete understanding of how ...

Our study investigated preservation Undulate venus (Paphia undulate) by canning via three treatments that are canned raw, smoked and cooked as a healthy product with high nutritional value. Results reported that edible meat of Paphia undulate was free from Cu, Pb Cd result washing process. There was significantly (p undulate, there significantly reduction protein content compared with the r...

Recent discussions about mechanisms for modeling human lightness have centered on whether these mechanisms are the result of “Early Vision”, implying that lightness is calculated before depth is undertaken, or “Mid Vision”, implying the simultaneous solutions of both depth and lightness, or “High Vision” mechanisms that imply depth information is used to estimate lightness. This paper begins by...