AIMC Topic: Red Meat

Clear Filters Showing 21 to 30 of 33 articles

A predictive model for the evaluation of flavor attributes of raw and cooked beef based on sensor array analyses.

Food research international (Ottawa, Ont.) Mar 22, 2019
There are currently no standardized objective measures to evaluate beef flavor attributes, especially the comparison between raw beef and cooked beef. Beef flavor attribute is one of the most significant parameters for consumers. This study described...
Algorithms Young Adult Adult Cluster Analysis Humans Neural Networks, Computer Cooking Food Preferences Red Meat Raw Foods Models, Statistical Odorants Taste
View on PubMed DOI

Application of invasive weed optimization and least square support vector machine for prediction of beef adulteration with spoiled beef based on visible near-infrared (Vis-NIR) hyperspectral imaging.

Meat science Jan 30, 2019
Different multivariate data analysis methods were investigated and compared to optimize rapid and non-destructive quantitative detection of beef adulteration with spoiled beef based on visible near-infrared hyperspectral imaging. Four multivariate st...
Red Meat Animals Spectroscopy, Near-Infrared Food Contamination Least-Squares Analysis Cattle Support Vector Machine
View on PubMed DOI

Optimization of the protein extraction method of goat meat using factorial design and response surface methodology.

Food chemistry Dec 19, 2018
Protein extraction from goat meat was carried out based on the combination of response surface methodology and factorial design to optimize the variables: temperature (25-50 °C), extraction time (8-20 min), volume (3-10 mL) and extractor concentratio...
Food Handling Animals Red Meat Meat Proteins Proteomics Goats Hydrogen-Ion Concentration
View on PubMed DOI

Supplementation with long-acting progesterone in early diestrus in beef cattle: I. effect of artificial insemination on onset of luteolysis.

Domestic animal endocrinology Dec 18, 2018
Progesterone (P4) supplementation in early diestrus advances changes in the endometrial transcriptome, stimulating embryonic development. However, it also induces early onset of luteolysis. Occurrence of luteolysis before D16 postmating can be detrim...
Progesterone Red Meat Luteolysis Brazil Insemination, Artificial Time Factors Injections, Intramuscular Pregnancy Diestrus Cattle Female Animals
View on PubMed DOI

Prediction of pork loin quality using online computer vision system and artificial intelligence model.

Meat science Mar 7, 2018
The objective of this project was to develop a computer vision system (CVS) for objective measurement of pork loin under industry speed requirement. Color images of pork loin samples were acquired using a CVS. Subjective color and marbling scores wer...
Red Meat Swine Artificial Intelligence Image Processing, Computer-Assisted Animals Adipose Tissue Color
View on PubMed DOI

Use of phenyl/tetrazolyl-functionalized magnetic microspheres and stable isotope labeled internal standards for significant reduction of matrix effect in determination of nine fluoroquinolones by liquid chromatography-quadrupole linear ion trap mass spectrometry.

Analytical and bioanalytical chemistry Dec 29, 2017
In this study, the strategy of unique adsorbent combined with isotope labeled internal standards was used to significantly reduce the matrix effect for the enrichment and analysis of nine fluoroquinolones in a complex sample by liquid chromatography ...
Adsorption Limit of Detection Anti-Bacterial Agents Food Analysis Red Meat Fluoroquinolones Magnets Tandem Mass Spectrometry Solid Phase Extraction
View on PubMed DOI

A novel aspartic protease from Rhizomucor miehei expressed in Pichia pastoris and its application on meat tenderization and preparation of turtle peptides.

Food chemistry Oct 23, 2017
A novel aspartic protease gene (RmproA) was cloned from the thermophilic fungus Rhizomucor miehei CAU432 and expressed in Pichia pastoris. The RmproA was successfully expressed in P. pastoris as an active extracellular protease. High protease activit...
Sodium, Dietary Substrate Specificity Turtles Animals Pichia Aspartic Acid Proteases Papain Drug Combinations Cloning, Molecular Rhizomucor Hydrogen-Ion Concentration Enzyme Stability Fermentation Peptides Red Meat Fungal Proteins Swine Recombinant Proteins
View on PubMed DOI

An automated ranking platform for machine learning regression models for meat spoilage prediction using multi-spectral imaging and metabolic profiling.

Food research international (Ottawa, Ont.) May 20, 2017
Over the past decade, analytical approaches based on vibrational spectroscopy, hyperspectral/multispectral imagining and biomimetic sensors started gaining popularity as rapid and efficient methods for assessing food quality, safety and authenticatio...
Food Preservation Red Meat Optical Imaging Electronic Nose Gas Chromatography-Mass Spectrometry Automation Pattern Recognition, Automated Metabolomics Models, Statistical Food Microbiology Chromatography, High Pressure Liquid Data Mining Principal Component Analysis Least-Squares Analysis Reproducibility of Results Bacteria Spectroscopy, Fourier Transform Infrared Machine Learning
View on PubMed DOI

A fuzzy logic-based tool to assess beef cattle ranching sustainability in complex environmental systems.

Journal of environmental management May 13, 2017
One of the most relevant issues in discussion worldwide nowadays is the concept of sustainability. However, sustainability assessment is a difficult task due to the complexity of factors involved in the natural world added to the human interference. ...
Cattle Fuzzy Logic Red Meat Environment Humans Software Animals Uncertainty
View on PubMed DOI

Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System.

PloS one Sep 30, 2015
The European diet today generally contains too much sodium (Na(+)). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with...
Taste Perception Food-Processing Industry Image Processing, Computer-Assisted Meat Products Taste Red Meat Sodium Chloride, Dietary Sodium Chloride Cooking Artificial Intelligence Animals
View on PubMed DOI
Popular Topics
Recent Journals