Multifractal analysis application to the study of fat and its infiltration in Iberian ham: Influence of racial and feeding factors and type of slicing.
Fatty infiltration
Iberian ham
Image analysis
Machine slicing
Manual slicing
Multifractal analysis
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Feb 2019
Feb 2019
Historique:
received:
19
06
2018
revised:
25
09
2018
accepted:
04
10
2018
pubmed:
15
10
2018
medline:
10
1
2019
entrez:
15
10
2018
Statut:
ppublish
Résumé
This paper explores the multifractal features of different commercial designations of Iberian ham (acorn 100% Iberian ham, acorn Iberian ham, feed/pasture Iberian ham and feed Iberian ham). This study has been done by taking as input the fatty infiltration patterns obtained from digital image analysis of ham cuts comparing mechanic and manual slicing. The yielded results show the multifractal nature of fatty connective tissue in Iberian ham, only when knife cutting is applied, confirming the differences between the designations according to their genetics and feeding. Thus, the multifractal parameters presented in this work could be considered as additional information for checking Iberian ham quality by using non-destructive methods based on the combination of image analysis and predictive techniques. Meat industry can take advantage of these methods to evaluate meat products, especially when fat-connective tissue with complex pattern distribution is involved.
Identifiants
pubmed: 30317010
pii: S0309-1740(18)30629-6
doi: 10.1016/j.meatsci.2018.10.004
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
55-63Informations de copyright
Copyright © 2018 Elsevier Ltd. All rights reserved.