Use of computer vision system (CVS) for detection of PSE pork meat obtained from m. semimembranosus

•CVS was used for pork meat classification.•PSE had higher drip loss, thermal drip and deteriorated WHC in comparison with RFN.•PSE had significantly lighter color determined by CVS and CIEL*a*b* scale.•High surface color instability of each cross-section of meat was the major problem.•CVS application for m. semimembranosus classification was limited.

The aim of this research was to apply color parameters determined with the computer vision systems (CVS) in detection of PSE (pale, soft, exudative) porcine semimembranosus muscles. Based on pH measurements taken 24 h post mortem, meat were classified into two quality groups: RFN (red, firm, normal, non-exudative) and PSE. The color parameters were evaluated using the CVS and in CIEL*a*b* scale. In order to confirm or deny incidence of PSE the selected characteristics of technological quality of meat were also determined. Using CVS and CIEL*a*b* the considerable differences in color lightness for PSE were observed when compared to normal meat. The obtained correlation and determination coefficients between color parameters characterized by lightness reached low values 0.44 and 19.4%, respectively. Considerable dispersion of results and overlapping ranges of color parameters obtained for selected meat quality groups have proven the possibility of CVS application for m. semimembranosus classification to be limited.