Image Processing Technique to Measure Quail’s Meat Blood Content

Abstract

Blood content in meat was a crucial component of meat from halal and food hygiene perspective since it reveals how the quail were killed. Image processing methods are anticipated to be the affordable, effective, and useful tools for determining the blood content of meat. In this study, 27 quails were divided into three groups according to how they were killed: not slaughtered (group 1), and slaughter withouh hanging (group2), slaughtered while hanging (group 3). Spectrophotometer and image processing were used to measure, based principaly on the malachite green test, how much blood was present in the meat. The images were taken using a cell phone camera then processed with Image J. measurement blood content of group 1, group 2, and group 3 using a spectrophotometer were 0.453 g/dl, 0.421 g/dl, and 0.381 g/dl, while the results using a image processing were 0.688 g/dl, 0.566 g /dl, and 0.247 g/dl, respectively. Using a spectrophotometer or an image processing technique, the measurement revealed that the beef blood contents of each group were significantly different from one another. A paired T-test comparison of the absorbance values measured by spectrophotometer and image processing revealed no statistically significant differences (p>0.05) between the two techniques. It may be concluded that using an image processing tool instead of a spectrophotometer is a viable option for determining the meat blood content obtained from, through various killing techniques, quail.