Samaneh Tabibian - Department of Food hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad,Iran
Mohammad Mohsenzadeh - Department of Food hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad,Iran
Hamidreza Pourreza - Department of Computer Engineering, Faculty of Engineering, Ferdowsi University of Mashhad, Mashhad, Iran
Mahmoodreza Golzarian - Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Evaluation of meat color by a computer vision system (CVS) is a promising implement to dominate the difficulties when the meat is directly evaluated.In this study, 60 Longissimus dorsi from different carcasses of sheep were provided and cut into samples in 5 mm thickness. Immediately under standard shooting conditions, photographing was carried out by CVS. At the same time, the color of meat was measured with Hunterlab colorimeter. The first photo was taken on samples on a freshly cut surface just arrived at the laboratory and the others on 3rd, 5th,7th, 9th, 11th, and 13th days after slaughtering. Then, seven trained sensory panels were asked to evaluate the color of the photos that were taken during 13 days and graded them in order of preference. In general sensory panel pre ferred samples with high lightness, a relatively high redness, and yellowness until 7 days after slaughtering

Sheep, Meat color, Sensory evaluation, Mutton