AIMC Topic: Meat
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Feature expansion by a continuous restricted Boltzmann machine for near-infrared spectrometric calibration.
Analytica chimica acta
Jan 31, 2018
A modified algorithm for training a restricted Boltzmann machine (RBM) has been devised and demonstrated for improving the results for partial least squares (PLS) calibration of wheat and meat by near-infrared (NIR) spectroscopy. In all cases, the PL...
Label-free screening of foodborne Salmonella using surface plasmon resonance imaging.
Analytical and bioanalytical chemistry
Dec 26, 2017
It is estimated that 95% of the foodborne infections are caused by 15 major pathogens. Therefore, rapid and effective multiplex screening techniques for these pathogens with improved efficiencies could benefit public health at lower costs. Surface pl...
Antimicrobial efficacy of Syzygium antisepticum plant extract against Staphylococcus aureus and methicillin-resistant S. aureus and its application potential with cooked chicken.
Food microbiology
Dec 5, 2017
For the past decades, there has been a growing demand for natural antimicrobials in the food industry. Plant extracts have attracted strong research interests due to their wide-spectrum antimicrobial activities, but only a limited number have been in...
The locus of heat resistance (LHR) mediates heat resistance in Salmonella enterica, Escherichia coli and Enterobacter cloacae.
Food microbiology
Dec 29, 2016
Enterobacteriaceae comprise food spoilage organisms as well as food-borne pathogens including Escherichia coli. Heat resistance in E. coli was attributed to a genomic island called the locus of heat resistance (LHR). This genomic island is also prese...
Endolysin LysSA97 is synergistic with carvacrol in controlling Staphylococcus aureus in foods.
International journal of food microbiology
Dec 27, 2016
LysSA97 is an endolysin encoded by the bacteriophage SA97, the genome sequence of which has been recently revealed. LysSA97 has lytic activity against a variety of Staphylococcus strains that cause foodborne illness. In order to improve its potential...
Prediction of pork color attributes using computer vision system.
Meat science
Nov 10, 2015
Color image processing and regression methods were utilized to evaluate color score of pork center cut loin samples. One hundred loin samples of subjective color scores 1 to 5 (NPB, 2011; n=20 for each color score) were selected to determine correlat...
Hybridization in Meat-Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights.
Comprehensive reviews in food science and food safety
Jul 1, 2025
As the global demand for protein-rich foods continues to rise, developing innovative solutions to enhance sustainability and nutritional quality in meat production has become increasingly important. Meat is a tasty source of high-quality protein and ...
Ultrafast Ratiometric Fluorescent Probe and Deep Learning-Assisted On-Site Detection Platform for BAs and Meat Freshness Based on Molecular Engineering.
ACS sensors
May 23, 2025
As metabolic byproducts and representative indicators of food spoilage, the monitoring and detection for biogenic amines (BAs) are crucial but challenging for food quality assessment. Here, a strategy is proposed by combining fluorescent probe molecu...
Data Fusion of Electronic Nose and Multispectral Imaging for Meat Spoilage Detection Using Machine Learning Techniques.
Sensors (Basel, Switzerland)
May 19, 2025
Meat quality plays a significant role in the consumers' health condition; hence, the constant pursuit for techniques capable of objective and accurate quality assessment by the meat industry. Multispectral imaging and electronic noses are valuable te...
AI-based R&D for frozen and thawed meat: Research progress and future prospects.
Comprehensive reviews in food science and food safety
Sep 1, 2024
Frozen and thawed meat plays an important role in stabilizing the meat supply chain and extending the shelf life of meat. However, traditional methods of research and development (R&D) struggle to meet rising demands for quality, nutritional value, i...
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