Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties

Affiliations

• ¹ Department of Animal Source Food Technology, University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia. Electronic address: tbigor@agrif.bg.ac.rs.
• ² Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.
• ³ Department of Animal Source Food Technology, University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia.
• ⁴ Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Rua Galicia No. 4, San Cibrao das Viñas, Ourense, Spain.
• ⁵ Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia.
• ⁶ University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Bulevar oslobodjenja 18, Belgrade, Serbia.
• ⁷ Food Safety and Quality Management Department, University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia.