A novel data enhancement method for olfactory visual images was proposed in this study, combined with deep learning to achieve the accurate prediction of total volatile basic nitrogen (TVB-N) content in chilled mutton. Specifically, the sliding-windo...
This study evaluated the performance of a deep-learning-based model that predicted cooking loss in the semispinalis capitis (SC) muscle of pork butts using hyperspectral images captured 24 h postmortem. To overcome low-scale samples, 70 pork butts we...
Pork color is crucial for assessing its safety and freshness, and traditional methods of observing through human eyes are inefficient and subjective. In recent years, several methods have been proposed based on computer vision and deep learning have ...
The quality of beef meatballs during repeated freeze-thaw (F-T) cycles was assessed by multiple indicators. This study introduced a novel quality evaluation method using hyperspectral imaging (HSI) and multi-task learning. Seventeen quality indicator...
Machine learning classification approaches were used to discriminate a fishy off-flavour identified in beef with health-enhanced fatty acid profiles. The random forest approach outperformed (P < 0.001; receiver operating characteristic curve: 99.8 %,...
Muscle fiber properties exert a significant influence on pork quality, with cross-sectional area (CSA) being a crucial parameter closely associated with various meat quality indicators, such as shear force. Effectively identifying and segmenting musc...
Volatile organic compounds (VOCs) indicative of pork microbial spoilage can be quantified rapidly at trace levels using selected-ion flow-tube mass spectrometry (SIFT-MS). Packaging atmosphere is one of the factors influencing VOC production patterns...
Shiga toxin-producing Escherichia coli (STEC) can be life-threatening and lead to major outbreaks. The prevention of STEC-related infections can be provided by control measures at all stages of the food chain. The growth performance of E. coli O157:H...
Water holding capacity (WHC) plays an important role when obtaining a high-quality pork meat. This attribute is usually estimated by pressing the meat and measuring the amount of water expelled by the sample and absorbed by a filter paper. In this wo...
Meat adulteration affects customers and the market. Existing meat authentication methods usually rely on special devices, and thus are limited to professional use only. Fake lamb or beef slices made from duck and fat appear in some Chinese hotpot res...