Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The ability of sodium polyphosphate (P) to alter postmortem pH declines and pork quality was investigated. Hams from electrically stimulated carcasses were injected 18 min postmortem with P or sodium bicarbonate (SB). P and SB reduced (P 0.001) pH decline and improved (P 〈 0.05) color. P and SB administration improved water-holding capacity as indicated by reductions (P 0.05) in drip loss, thaw loss, and cooking loss values. P and SB also reduced (P 0.001) shear values. These data showed delivery of P and SB was effective in altering postmortem pH declines and improving the quality of pork.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15191.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Mechanically Recovered Neck Bone Lean and Ascorbic Acid Improve Color Stability of Ground Beef Patties (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ground beef patties at two ascorbic acid (Asc) levels (0 and 1,000 ppm) and three mechanically recovered neck bone lean (MRNL) levels (0, 15 and 30%) were analyzed for percentage surface metmyoglobin (metMb) and HunterLab L* and a* values over 6 days of retail display. Data were collected for two replications. Patties made with Asc had less (P 〈 0.01) surface metMb than patties made without Asc on days 1-4 of retail display. Ascorbic acid and MRNL acted synergistically to improve surface color. Patties made with Asc showed a linear decrease (P 〈 0.05) in surface metMb as MRNL level increased from 0 to 30%. Patties made without Asc showed no change in surface metMb as MRNL level increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb13180.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Beef Marbling and Color Score Determination by Image Processing (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sixty steaks with various degrees of marbling and color were subjected to sensory evaluation and image processing. Marbling and color scores were assigned to each steak with USDA marbling score cards and a lean color guide. Images were recorded for each steak under the same conditions as used for sensory analysis. Steak images were processed for color and marbling characteristics. Image processing effectively predicted the lean color (R2= 0.86) and marbling scores (R2= 0.84). Image processing was an effective tool for determining USDA quality attributes of fresh meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14745.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Insulin-like growth factor-II expression in developing skeletal muscle of double muscled and normal cattle
    Amsterdam : Elsevier
    Domestic Animal Endocrinology 11 (1994), S. 339-347 
    Details
    ISSN: 0739-7240
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Medicine
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0739-7240(94)90005-1
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    DETERMINING FAT CONTENT IN GROUND BEEF VIA COLOR IMAGE PROCESSING (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 7 (1996), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two lots of beef trim were formulated into nine meat blocks which ranged from 9 to 32% fat. Ground samples (n=2) were randomly taken from each meat block, images were captured in the hue, saturation and intensity (HSI) format and fat content were determined. Patties from each block were manufactured and randomly selected (n=3) for image capture and fat content determination. The HSI statistical function characteristics for the color distribution curves were evaluated. Fat content was correlated to many of the image characteristics (p 〈 0.05). Image variables accounted from 81 to 87% of the variation in actual fat content, depending on which form was analyzed, and residual standard deviations ranged from 2.75 to 3.62%. These data show that image processing may be a useful technology for monitoring ground beef composition with fat levels up to 32%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1996.tb00618.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    APPLICATION OF FUZZY SETS AND NEURAL NETWORKS IN SENSORY ANALYSIS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper describes an initial but fundamental attempt to lay some groundwork for a fuzzy-set-based paradigm for sensory analysis and to demonstrate how fuzzy set and neural network techniques may lead to a natural way for sensory data interpretation. Sensory scales are described as fuzzy sets, sensory attributes as fuzzy variables, and sensory responses as sample membership grades. Multi-judge responses are formulated as a fuzzy membership vector or fuzzy histogram of response, which gives an overall panel response free of the unverifiable assumptions implied in conventional approaches. Neural networks are used to provide an effective tool for modeling and analysis of sensory responses in their naturally fuzzy and complex forms. A maximum method of defuzzification is proposed to give a crisp grade of the majority opinion. Two applications in meat quality evaluation are used to demonstrate the use of the paradigm and procedure. It is hoped that this work will bring up some new ideas and generate interest in research on application of fuzzy sets and neural networks in sensory analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00108.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...