The effects of breed and slaughter weight on chemical composition, fatty acid groups, texture, and sensory characteristics of meat of 141 suckling male kids from 5 Spanish breeds were studied. There was a decrease in texture and lightness and hue angle with the increase of the slaughter weight. Fatty acid composition was correlated with the intramuscular fat content. All the breeds except MO ha...

The present study considers a fuzzy natural color system (NCS) in which triangular pyramid membership functions are constructed on the NCS color triangle. This system can process a fuzzy input to an NCS and output a center of gravity of three weights associated with respective grades. Triangular membership functions are applied to the hue angle, and triangular pyramid membership functions are a...

A large number of color image enhancement methods are based on the methods for grayscale image enhancement in which the main interest is contrast enhancement. However, since colors usually have three attributes, including hue, saturation and intensity of more than only one attribute of grayscale values, the naive application of the methods for grayscale images to color images often results in u...

Preferred chroma enhancement and its dependence on hue are studied in a twopart experiment using a wide-gamut multi-primary display. Earlier research showed a clear dependence on hue but was limited by the gamut of the display it employed; the present work builds on this while removing the gamut constraints. In the first part of the present experiment, a tuning task was used to refine the prefe...

UNLABELLED For spectral and nonspectral aperture color 3 s stimuli, Bezold-Brucke (B-B) hue-shift was measured for one to six subjects for four functions: (1) luminance (L) level from 0.1:1.0 through 100:1000 cd/m2; (2) L ratio from 1:2 through 1:1000; (3) illuminant color temperature (for seven illuminants including A and D65) by two adaptation methods; and (4) interstimulus interval from 0 th...

The Jameson and Hurvich opponent-colors model of hue and saturation was tested for spectral and non-spectral lights. Four observers described the color of lights by scaling hue and saturation. The lights ranged from 440 to 640 nm and consisted of five purities: 1.0, 0.80, 0.60, 0.40 and 0.20. Admixtures of monochromatic and a xenon-white light yielded the different colorimetric purities. For ea...