Deep Learning (DL) has proven to be a successful tool for many image classification problems but has yet to be applied to carcass images. The aim of this study was to train DL models to predict carcass cut yields and compare predictions to more stand...
A novel method based on digital images in time domain combined with convolutional neural network (CNN) is proposed for discrimination and analysis of the adulterated mutton. For this, 195 sample images during the constant temperature heating process ...
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...
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...
Biscuit bran (BB) is a co-product with worldwide distribution, with Brazil as the second largest cookie producer in the world with 1,157,051 tons. We evaluate the impact of completely replacing corn with BB on the characteristics and morphometry of c...
Heterocyclic aromatic amines (HAAs) are harmful byproducts in food heating. Therefore, exploring the prediction and generation patterns of HAAs is of great significance. In this study, genetic algorithm (GA) and support vector regression (SVR) are us...
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 %,...
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...
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...
Beef, as a nutrient-rich food, is widely favored by consumers. The production region significantly influences the nutritional value and quality of beef. However, current methods for tracing the origin of beef are still under development, necessitatin...