Meat color is an intrinsic property that plays a major role in consumer’s perception. Lipid oxidation by-products as well as free iron can adversely affect meat color. This study was to compare the effect of Type I (radical quenching) antioxidants eugenol and rosmarinic acid (RA) to that of Type II (metal chelating) antioxidants milk mineral (MM), phytate, and sodium tri-polyphosphate (STPP) in...

Characterization and estimation of device independent color co-ordinates of scanned or photographic images of through empirical models is a typical issue for commercial desktop scanners and cameras. As a domain of complex problem for optimising suitable color model to evaluate textiles and paints, we investigated the effect of different DPI and device independent color coordinate selection for ...

This study evaluated the effects of polishing on surface roughness, gloss, and color of regular, opaque, and enamel shades for each of three resin composites. Two-mm-thick resin disks made with Estelite Σ Quick, Clearfil Majesty, and Beautifil II were final polished with 180-, 1000-, and 3000-grit silicon carbide paper. Surface roughness, gloss, and color were measured one week after curing. Es...

In t,his paper we compared color space models l,ased on hrunan color perception. For this purpose, we made t.wo experinlents to see how human suh-ject,s classify color pixels in color ima.ges. In the first. experiment, subject,^ classify color pixels without seeing the ima.ge. In the second experiment, the subjects segment the images int.0 regions considered t,o I' e of similar colors, seeing t...

OBJECTIVE To examine the amount of change in color and color parameters of a composite resin (Filtek P60) polymerized by five different polymerization methods. METHODS A Teflon mold (6mm in diameter, 2mm in height) was used to prepare the composite resin discs (n=10). G1: Polymerization with inlay oven; G2: Polymerization with HQTH and autoclave; G3: Polymerization with LED and autoclave; G4:...

The objective of the current study was to create an in vitro model that duplicated the development of PSE pork. Postrigor pork chops with various pH values and normal color were vacuum-packaged, and heated at approximately 42 degrees C for various times (0, 15, 30, 60, 120, or 240 min), or heated to temperatures that occur early postmortem (34, 37, 39, or 42 degrees C for 60 or 120 min) in a wa...

This contribution describes using fuzzy c-means clustering method in image segmentation. Segmentation method is based on a basic region growing method and uses membership grades’ of pixels to classify pixels into appropriate segments. Images were in RGB color space, as feature space was used L*u*v* color space. Results were obtained on five color test images by experimental simulations in Matlab.

The browning kinetic was recorded using color data information from images of avocado slices. GLCM image texture was used to describe the reaction. In the experiment, images of avocado slices stored at 4°C were captured and saved in tiff format. The classical color intensity index (the mean L* value) and some statistics GLCM image textures were used. Results showed that it is possible to use GL...

The aim of this study is to compile a comprehensive database on color range and color distribution of healthy human gingiva by age, gender and ethnicity. Spectral reflection of keratinized gingiva at upper central incisors was measured by spectroradiometer and converted into CIELAB values. Lightness range (ΔL*) for all groups together was 26.8. Corresponding a* (green-red) and b* (blue-yellow) ...