Abstract
A new approach to meat color and shelf-life assessment is reported here for hamburgers mixed with goji berry. Samples with powdered or aqueous extract of goji berry were monitored, compared with hamburgers without the additive for ten days and its L*, a* and b* properties were determined by computer vision using a homemade setup. Noteworthy results, in particular the luminosity, for all samples with goji berry – only or with salt and pepper – were perceived, and predictive mathematical models for these food mixtures are here presented. The addition of goji berry in hamburgers, pioneered in this study, present advantageous characteristics both in terms of storage time and a positive effect on human health owing to the polyphenols in the natural additive. This study also offers insights into a low-cost and reliable method for the quality control of meat with potential application in the food industry.
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