AIMC Topic: Red Meat

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

Meat science
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...

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
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 ...

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

Food chemistry
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...

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

Journal of environmental management
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. ...

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
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...

Application of machine learning for optimizing biomarker combinations and guiding decisions on meat authentication.

Meat science
This paper tested the relevance of two machine learning approaches (decision trees, DTs; and random forest models, RFs) applied to meat authentication. DT allow to select and rank potential biomarkers according to their respective discriminatory powe...

Deep learning-driven hyperspectral imaging for real-time monitoring and growth modeling of psychrophilic spoilage bacteria in chilled beef.

International journal of food microbiology
Owing to the unsound cold chain system in China, chilled beef's quality would be affected by psychrophilic bacteria, resulting in quality deterioration and corruption, which leads to food safety problems. In this study, the growth of Pseudomonas and ...

Forecasting beef production and quality using large-scale integrated data from Brazil.

Journal of animal science
With agriculture rapidly becoming a data-driven field, it is imperative to extract useful information from large data collections to optimize the production systems. We compared the efficacy of regression (linear regression or generalized linear regr...