Soğuk Depolama Boyunca Kırmızı Et Renginin Analizinde Kolorimetrik ve Bilgisayarlı Görüş Sistemlerinin Karşılaştırmalı Değerlendirilmesi

Abstract

Bu çalışmada, soğukta depolama sürecinde dana bonfilesinde meydana gelen renk değişimlerinin izlenmesinde geleneksel bir kolorimetre cihazı ile bilgisayarla görme sistemi (CVS) karşılaştırılmıştır. İki ila üç yaşlı erkek Simmental sığırlarından elde edilen bonfile numuneleri, eşit dilimlere ayrılarak 4 ± 2 °C’de dört gün süreyle buzdolabında muhafaza edilmiştir. Renk ölçümleri her 24 saatte bir her iki yöntemle yapılmış, aynı zamanda aerobik bakteri sayımı ve pH değerleri de kaydedilmiştir. Dört günlük depolama boyunca her iki yöntem de L*, a*, b*, Kroma, Hue ve kırmızılık indeksi değerlerinde önemli değişiklikler belirlemiş; mikrobiyolojik ve pH analizleri ise bozulma sürecini doğrulamıştır. CVS sürekli olarak daha yüksek L*, b*, Kroma ve Hue değerleri ölçerken, kolorimetre daha düşük b* değerleri nedeniyle daha yüksek kırmızılık indeksi değerleri vermiştir. Yöntem ve gün arasındaki anlamlı etkileşim, bu farklılıkların depolama süresince devam ettiğini göstermiştir. Bulgular, yüzeye odaklı ölçüm prensibinden dolayı CVS’nin hem anlık değerlendirmeler hem de sürekli izleme için güvenilir, pratik ve tahribatsız bir yöntem sunduğunu ortaya koymaktadır.

Keywords

• Kolorimetre
• Et kalitesi takibi
• Kırmızılık indeksi.
• Bilgisayarlı Görme Sistemi
• raf ömrü

Comparative Evaluation of Colorimetric and Computer Vision Systems for Red Meat Color Analysis During Refrigerated Storage

Abstract

This study compared a traditional colorimeter device and a computer vision system (CVS) for monitoring color changes in beef tenderloin during refrigerated storage. Beef samples were obtained from 2-3-year-old male Simmental cattle, portioned into uniform slices, and stored at 4±2 °C for four days. Color was measured at 24-hour intervals by both methods, while aerobic plate counts (APC) and pH were also recorded. Over the 4-day storage period, both methods detected significant changes in Lab*, Chroma, Hue, and the redness index (RI), with microbiological and pH analyses confirming spoilage progression. CVS consistently yielded higher L*, b*, Chroma, and Hue values, whereas the colorimeter produced higher RI values due to lower b* measurements. A significant method and day interaction indicated that these differences persisted under dynamic storage conditions. The results suggest that due to its surface-focused measurement principle, CVS offers a reliable, practical, and non-destructive approach for both pointin- time assessments and continuous monitoring of red meat color.

Keywords

• Colorimeter
• Computer Vision System
• Meat Quality Monitoring
• Redness Index
• Shelf Life.

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