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Hyperspectral imaging (hsi): applications in animal and dairy sector
EN
2016
Journal of Experimental Biology and Agricultural Sciences
EN
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In fish industry also, the technique has established its potential for determining freshness and quality attributes of sea-foods. ...
Further, the technique is also a useful tool in poultry sector for assessment of wholesomeness and quality control of chicken carcasses, as well as, chicken meat products. ...
Barbin D, ElMasry G, Sun DW, Allen P (2012b) Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging. Analytica Chimica Acta 719:30-42. ...
doi:10.18006/2016.4(4).448.461
fatcat:li53pcsttfeflgr5wu7hanp6mi
A review on meat quality evaluation methods based on non-destructive computer vision and artificial intelligence technologies
2021
Food Science of Animal Resources
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The technical characteristics and evaluation methods were compared and analyzed; the practical applications of non-destructive detection technologies in meat quality assessment were explored; and the current ...
Therefore, this review surveyed the key technologies of non-destructive detection for meat quality, mainly including ultrasonic technology, machine (computer) vision technology, near-infrared spectroscopy ...
National Pork Board Prediction of Pork Quality using Online Computer Vision System, project number NPB #15-084, and National Natural Science Foundation of China (Grant No. 51905281).
Acknowledgments ...
doi:10.5851/kosfa.2021.e25
pmid:34291208
pmcid:PMC8277176
fatcat:khhtncbs5bhslhlng42hwbtexq
Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review
2018
Sensors
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Hyperspectral imaging as an emerging advanced spectroscopy-based technology is introduced and discussed for the recent development of assessment for fat quality attributes. ...
Fat is one of the most important traits determining the quality of pork. ...
Hyperspectral Imaging Analysis for Fat Quality Assessment One recent advancement and significant development in non-destructive spectroscopy is the application of hyperspectral imaging techniques. ...
doi:10.3390/s18020377
pmid:29382092
pmcid:PMC5855493
fatcat:biz5b4silfcvhdut4y426i2hby
THE PROTEINS DEGRADATION IN DRY CURED MEAT AND METHODS OF ANALYSIS : A REVIEW
2017
Journal of Microbiology, Biotechnology and Food Sciences
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The hyperspectral imaging system (HIS) technique coupled with appropriate chemometric multivariate analyses. ...
The amount of toxic components generated can be assessed by lot of indicators, such as the total volatile basic nitrogen (TVB-N) content, the thiobarbituric acid reactive substances value. ...
Acknowledgments: This work was supported by the VEGA no. 1/0411/17 ...
doi:10.15414/jmbfs.2017.7.2.209-220
fatcat:tbkprlx5yndvdhostq7lpobxxy
Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances
2020
Applied Sciences
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However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that ...
Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. ...
Conflicts of Interest: The authors declare no conflict of interest ...
doi:10.3390/app10196802
fatcat:hzo6rlnnq5hohmfz2nbjlk3gem
Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances
2017
Journal of Food Quality
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discusses challenges and future trends of EIS technology applied for meat and fish quality assessment. ...
This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and ...
Acknowledgments The authors acknowledge financial support by the China National Science and Technology Support Program (Grant no. 2012BAK08B04). ...
doi:10.1155/2017/6370739
fatcat:r7jibd6e35dphmnqdmnj6azgtm
Application of Artificial Neural Networks in Meat Production and Technology
[chapter]
2011
Artificial Neural Networks - Industrial and Control Engineering Applications
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In pork for example, water-holding capacity of meat has big significance, whereas in beef, tenderness is an important attribute. ...
In the studies of meat quality assessment, variants of computer (machine) vision were often applied. ...
The purpose of this book is to provide recent advances of artificial neural networks in industrial and control engineering applications. ...
doi:10.5772/15077
fatcat:w3gdraaluzfwhf7ycggdlzhtky
Meat quality assessment using biophysical methods related to meat structure
2008
Meat Science
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Fast and non-invasive sensors will shortly be deployed, based on the development of biophysical methods for assessing meat structure. ...
The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. ...
Acknowledgements Authors would like to thank their colleagues Saï d Abouelkaram, Thierry Astruc, Loic Foucat, Roland Labas and Frederic Peyrin for useful discussions. ...
doi:10.1016/j.meatsci.2008.05.039
pmid:22063178
fatcat:vilbci6xejdivp3h3g64czrtvu
Texture methods for evaluating meat and meat analogue structures: A review
2021
Food Control
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for example hyperspectral imaging. ...
It is thus important to understand the texture properties with the help of relevant techniques, such as mechanical, spectroscopy and imaging techniques. ...
Acknowledgements This research is part of the project PlantPromise, which is cofinanced by Top Consortium for Knowledge and Innovation Agri & Food by the Dutch Ministry of Economic Affairs; The project ...
doi:10.1016/j.foodcont.2021.108103
fatcat:xyb6xtp6qnbkborvguabzzkzbu
Effects of Polyunsaturated Fatty Acids Supplementation on the Meat Quality of Pigs: A Meta-Analysis
2021
Frontiers in Nutrition
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PUFA supplementation can improve the meat quality of pigs, which mainly emerges in greatly increasing IMF content. ...
This meta-analysis was performed to comprehensively evaluate its effects on the meat quality and growth performance of pigs. ...
Meat quality evaluation by hyperspectral imaging technique: an overview. Crit Rev Food Sci Nutr. ...
doi:10.3389/fnut.2021.746765
pmid:34660668
pmcid:PMC8511515
fatcat:to2yf4fu2jfr5d2pdfwtycjmla
QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs
2020
Sensors
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general applications for the quality assessment of food products. ...
Quality checks, assessments, and the assurance of food products, raw materials, and food ingredients is critically important to ensure the safeguard of foods of high quality for safety and public health ...
Other significant reported studies on the quality assessment of pork meat included the classification and prediction of nutritional parameters for different iberian pork meat products (e.g., dry-cured ...
doi:10.3390/s20236982
pmid:33297345
fatcat:yiuzjmvl7rdatnfwdfq7aacakm
Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods : A Comprehensive Review of Recent Technological Advances
[article]
2021
Preserved Fulltext
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However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that ...
Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. ...
Conflicts of Interest: The authors declare no conflict of interest ...
doi:10.34657/5389
fatcat:nv2mmm5s3zhirgkjkbpzc2dtyy
ICPMF 10 proceedings
2021
Zenodo
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Proceedings of 10th International Conference on Predictive Modelling in Food held in Cordoba (Spain) from 26 to 29 of September 2017 ...
Naouel Boussoualim University of Setif, Setif, Argelia Keywords: Flavonoids and Polyphenols, Antibiotics, Synergy, Antibacterial activity ...
INTRODUCTION AND OBJETIVES Hyperspectral (HSI) and multispectral imaging (MSI) have been proposed as non-invasive rapid methods for monitoring quality of foods and in particular meat and meat products. ...
doi:10.5281/zenodo.5093829
fatcat:bzpnf3dv2nhntdkvhzijjpaeje
Prediction of toughness and other beef quality characteristics of the m. longissimus thoracis using polarized near-infrared reflectance spectroscopy
2019
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the LT meat quality of crossbred Angus steers at 3 and 12 days post mortem. ...
The results obtained indicated the possibility of an efficient non-invasive method to predict meat toughness and other meat quality characteristics using polarized NIR spectroscopy. iv ...
Prediction of beef quality attributes using VIS/NIR hyperspectral scattering imaging technique. J. Food Eng. 109:267-273. Wulf, D.M., Emnett, R.S., Leheska, J.M., & Moeller, S.J. 2002. ...
doi:10.7939/r3-z9t6-hd47
fatcat:2qojfze5lrcolexxcvtpkwlb4u