1. An image processing apparatus, comprising:
an information acquisition unit configured to acquire information detected based on an activity performed along with capturing an image;
an analysis unit configured to analyze an imaging situation of the image based on the information; and
an image quality adjustment unit configured to perform, based on the analyzed imaging situation, image quality adjustment processing on image data corresponding to the imaging situation.
2. The image processing apparatus according to claim 1, wherein
the image quality adjustment processing is processing of reducing deterioration in image quality estimated based on the analyzed imaging situation.
3. The image processing apparatus according to claim 1, wherein
the information acquisition unit is configured to acquire information detected based on an activity of a user during capturing an image.
4. The image processing apparatus according to claim 1, wherein
the information acquisition unit is configured to acquire at least any of a pressure value, motion information, and position information based on an activity performed along with capturing an image.
5. The image processing apparatus according to claim 4, wherein
the information acquisition unit includes a pressure information acquisition unit configured to acquire a pressure value received during imaging of at least either one of the user and a subject, and
the analysis unit is configured to judge, based on the pressure value, whether or not imaging is performed in water.
6. The image processing apparatus according to claim 4, wherein
the information acquisition unit includes a motion information acquisition unit configured to acquire motion information of at least either one of the user and a subject, and
the analysis unit is configured to analyze, based on the motion information, the activity performed along with capturing the image.
7. The image processing apparatus according to claim 6, wherein
the motion information acquisition unit is configured to acquire a frequency of vibration as the motion information,
the analysis unit is configured to conclude, if the frequency of the vibration is equal to or higher than a predetermined frequency, that the activity is an imaging situation with vibration, and
the image quality adjustment unit is configured to perform processing of correcting vibration of the image data based on the frequency of the vibration, if it is concluded that the activity is the imaging situation with vibration.
8. The image processing apparatus according to claim 4, wherein
the information acquisition unit includes a position information acquisition unit configured to acquire position information during imaging of at least either one of the user and a subject, and
the analysis unit is configured to analyze, based on the position information, the activity performed along with capturing the image.
9. The image processing apparatus according to claim 1, wherein
the analysis unit is configured to analyze the imaging situation of the image based on the information acquired by the information acquisition unit and information extracted by analyzing a feature of a subject in the image.
10. The image processing apparatus according to claim 1, further comprising
an effect processing unit configured to perform, based on the analyzed imaging situation, effect processing on the image data corresponding to the imaging situation.
11. The image processing apparatus according to claim 1, further comprising
an audio adjustment unit configured to perform, based on the analyzed imaging situation, audio adjustment processing on audio data recorded along with capturing the image.
12. The image processing apparatus according to claim 1, further comprising
an image data recording unit configured to capture an image and record the image as image data.
13. The image processing apparatus according to claim 1, further comprising
a reproduction unit configured to reproduce the image data.
14. The image processing apparatus according to claim 1, further comprising
an image data acquisition unit configured to acquire the image data corresponding to the imaging situation.
15. An image processing method, comprising:
acquiring information detected based on an activity performed along with capturing an image;
analyzing an imaging situation of the image based on the information; and
performing, based on the analyzed imaging situation, image quality adjustment processing on image data corresponding to the imaging situation.
16. A program that causes an information processing apparatus to function as:
an information acquisition unit configured to acquire information detected based on an activity performed along with capturing an image;
an analysis unit configured to analyze an imaging situation of the image based on the information; and
an image quality adjustment unit configured to perform, based on the analyzed imaging situation, image quality adjustment processing on image data corresponding to the imaging situation.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. A method of preparing a pre-cooked meat product having reduced warmed-over flavor on reheating, comprising:
mixing into the meat a composition comprising an MDA-suppressing composition;
so that the MDA-suppressing substance is brought into substantial contact with meat lipids; and,
cooking the meat.
2. The method of claim 1 further comprising grinding the meat before mixing in the MDA-suppressing composition.
3. The method of claim 1 where the mixing comprising injecting the MDA-suppressing substance into the meat.
4. The method of claim 1 where the MDA-suppressing substance comprises a cooked vegetable selected from the group of onion, garlic, leek, and shallot.
5. The method of claim 1 further comprising adding soy-protein isolate to the meat.
6. The method of claim 1 further comprising adding water to the meat.
7. The method of claim 1 further comprising adding rosemary extract to the meat.
8. A method of preparing a pre-cooked meat product having reduced warmed-over flavor on reheating, comprising:
grinding the meat;
mixing into the meat a composition comprising a cooked-onion composition; and,
cooking the meat.
9. The method of claim 8 further comprising adding soy-protein isolate to the meat.
10. The method of claim 8 further comprising adding water to the meat.
11. The method of claim 8 further comprising adding rosemary extract to the meat.
12. A pre-cooked meat product having reduced warmed-over flavor on reheating, the pre-cooked meat product having reduced warmed-over flavor on reheating prepared by a process comprising:
grinding the meat;
mixing into the meat a cooked-onion composition; and,
cooking the meat.
13. The product of claim 12 where the process further comprises adding soy protein isolate to the meat.
14. The product of claim 12 where the process further comprises adding water to the meat and composition.
15. The product of claim 12 where the process further comprises adding rosemary extract to the meat.
16. A pre-cooked meat product having reduced warmed-over flavor on reheating, the pre-cooked meat product having reduced warmed-over flavor on reheating prepared by a process comprising:
mixing into the meat a composition comprising an MDA-suppressing composition;
so that the MDA-suppressing substance is brought into substantial contact with meat lipids; and,
cooking the meat.
17. The method of claim 16 further comprising grinding the meat before mixing in the MDA-suppressing composition.
18. The method of claim 16 where the mixing comprising injecting the MDA-suppressing substance into the meat.
19. The method of claim 16 where the MDA-suppressing substance comprises a cooked vegetable selected from the group of onion, garlic, leek, and shallot.
20. The method of claim 16 further comprising adding soy-protein isolate to the meat.
21. The method of claim 16 further comprising adding water to the meat.
22. The method of claim 16 further comprising adding rosemary extract to the meat.
23. A method of reducing warmed-over flavor in pre-cooked meat comprising incorporating into the meat a composition comprising cooked-onion composition before cooking the meat.
24. The method of claim 23 further comprising adding soy protein isolate to the meat and composition.
25. The method of claim 23 further comprising adding water to the meat and composition.
26. The method of claim 23 further comprising adding rosemary extract to the meat and composition.
27. A method of reducing warmed-over flavor in pre-cooked meat comprising incorporating into the meat a cooked-onion composition and soy protein isolate before cooking the meat.
28. The method of claim 27 further comprising adding water to the meat and composition.
29. The method of claim 27 further comprising adding rosemary extract to the meat and composition.