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Hyperspectral imaging (hsi): applications in animal and dairy sector
EN

Abhinav Kumar, Sonal Saxena, Sameer Shrivastava, Vandana Bharti, Upendra Kumar, Kuldeep Dhama
2016 Journal of Experimental Biology and Agricultural Sciences  
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

Yinyan Shi, Xiaochan Wang, Borhan Mohammad, Jennifer Young, David Newman, Eric Berg, Xin Sun
2021 Food Science of Animal Resources  
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  
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

Juraj Čuboň, Petronela Cviková, Peter Haščík, Miroslava Kačániová, Simona Kunová, Lukáš Hleba, Marek Bobko, Lenka Trembecká, Ondřej Bučko, Jana Tkáčová
2017 Journal of Microbiology, Biotechnology and Food Sciences  
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

Abdo Hassoun, Shikha Ojha, Brijesh Tiwari, Turid Rustad, Heidi Nilsen, Karsten Heia, Daniel Cozzolino, Alaa El-Din Bekhit, Alessandra Biancolillo, Jens Petter Wold
2020 Applied Sciences  
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

Xin Zhao, Hong Zhuang, Seung-Chul Yoon, Yonggui Dong, Wei Wang, Wei Zhao
2017 Journal of Food Quality  
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]

Maja Prevolnik, Dejan Skorjanc, Marjeta Candek-Potokar, Marjana Novic
2011 Artificial Neural Networks - Industrial and Control Engineering Applications  
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

Jean-Louis Damez, Sylvie Clerjon
2008 Meat Science  
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

Floor K.G. Schreuders, Miek Schlangen, Konstantina Kyriakopoulou, Remko M. Boom, Atze Jan van der Goot
2021 Food Control  
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

Liyi Wang, Yuqin Huang, Yizhen Wang, Tizhong Shan
2021 Frontiers in Nutrition  
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

David K. Bwambok, Noureen Siraj, Samantha Macchi, Nathaniel E. Larm, Gary A. Baker, Rocío L. Pérez, Caitlan E. Ayala, Charuksha Walgama, David Pollard, Jason D. Rodriguez, Souvik Banerjee, Brianda Elzey (+2 others)
2020 Sensors  
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]

Abdo Hassoun, Shikha Ojha, Brijesh Tiwari, Turid Rustad, Heidi Nilsen, Karsten Heia, Daniel Cozzolino, Alaa El-Din Bekhit, Alessandra Biancolillo, Jens Petter Wold, University, My
2021
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

Fernando Perez-Rodriguez
2021 Zenodo  
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

Devesh Sharma
2019
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