The application of artificial neural networks (ANN) for the denaturation of meat proteins – the kinetic analysis method.
Journal:
Acta scientiarum polonorum. Technologia alimentaria
PMID:
30927755
Abstract
BACKGROUND: Artificial neural networks (ANN) are a common mathematical tool widely used in many research fields. Since they are applicable to non-linear relationships and do not require preliminary assumptions, they are a particularly promising tool in relation to meat processing. Thermal denaturation contains a lot of information concerning the quality of meats. The aim was to create a methodology of kinetic analysis to obtain a quick and accurate tool for meat protein denaturation in non-isothermal conditions based on The Coats-Redfern equation with the use of ANN.