Evaluation of 3D Laser Scanning for Estimation of Heating-Induced Volume Shrinkage and Prediction of Cooking Loss of Pork Cuboids Compared to Manual Measurements
Rozita Vaskoska, Minh Ha, Ha Thi Thu Tran, Kourosh Khoshelham, Jason D White, Robyn D Warner
Food and Bioprocess Technology | Springer Verlag | Published : 2020
Meat shrinks and assumes an irregular shape during heating due to the varying distribution of connective tissue and extracellular spaces. The terrestrial 3D laser scanning technology is proposed as an alternative method to manual measurements to estimate the volume of irregularly shaped meat cuboids and to predict the cooking loss based on the heating induced volume shrinkage. Cuboids from aged pork loins (longissimus lumborum, n = 12) were heated at 50, 60, 70 or 80 °C for 30 min. Two methods of 3D reconstruction and volume estimation of the pork cuboids by laser scanning were used; without a base scan (laser-B) and with inclusion of a base scan (laser+B), as well as two methods based on ma..View full abstract
R. Vaskoska acknowledges an Australian Government Research Training Program (RTP) Scholarship.