Mahmoud Pakniat

In this research three methods for comparing between adultered minced meat samples with materials such as soya, chicken skin, chicken gizzard and fat in the range 0-80 percent and usual samples were exploited. In the first method by heating the samples the image of them were analysed. The RGB extent and area of them were studied as criteria of discrimination between them. In the second method by heating different samples on a piece of paper, different regions were generated. By analysis of the image the difference between them were studied. In the third method a heated blade was pressed on the sample on a resonator and the generated sound was recorded. By analysis of the generated sounds with Fourier transformation the differnce was exploited as comparing criteria between them.