| 摘要 |
<p>A method for calculating a range of quality parameters, for example colour, pigment content, fat and/or water content, of a foodstuff, in particular a foodstuff of animal origin, for example meat from fish and mammals, the method comprising the steps of providing a representative individual of the foodstuff; determining the characteristic size of the individual, for example length, area, volume and/or weight; positioning the measuring lens of a colour measuring instrument at a surface of the foodstuff representative of the quality parameters, and measuring the L*, a* and b* values (Chroma and Hue values) of the surface; comparing the measured values for the size of the present individual and colorimetric data to a multivariate model provided in advance, representative of a population of the species of the individual, the multivariate model being formed by mathematical processing of chemical analysis results, visual colour evaluation and individual size for the population and comprising correlation factors between the measured colorimetric data and a range of measured quality parameters, in order thereby to derive the quality parameters of the present individual in standardized units of measurement.</p> |
