Results 51 to 60 of about 1,138,237 (238)
Advanced Robotics Research, EarlyView.Automated poultry processing lines still rely on humans to lift slippery, easily bruised carcasses onto a shackle conveyor. Deformability, anatomical variance, and hygiene rules make conventional suction and scripted motions unreliable. We present ChicGrasp, an end‐to‐end hardware‐software co‐designed imitation learning framework, to offer a ...
Amirreza Davar +8 more
wiley +1 more source
EFFECT OF DIFFERENT TEMPERATURE ON REHYDRATION KINETICS OF CHICKEN BREAST MEAT CUBES
Latin American Applied Research - An international journal, 2021 In the present research, it was aimed to understand the effect of different rehydration temperatures (80, 90 and 100°C) on rehydration kinetics of hot air dried chicken breast meat cubes. The rehydration rate increased with the increasing of temperature of rehydration water.
Özünlü, Orhan +3 more
openaire +3 more sources
Advanced Science, EarlyView.By merging centrifugal microfluidics, precise temperature control, and AI image recognition, T‐PhaseMap transforms biomolecular condensate phase mapping into a rapid, temperature‐resolved workflow. It generates 3D composition–temperature phase diagrams within 30 min, resolves four phase states, and uncovers temperature‐dependent heparin sodium ...
Jiashuo Li +6 more
wiley +1 more source
Red meat and colon cancer : should we become vegetarians, or can we make meat safer ? [PDF]
, 2011 The effect of meat consumption on cancer risk is a controversial issue. However, recent meta-analyses show that high consumers of cured meats and red meat are at increased risk of colorectal cancer.
Denis E. Corpet +2 more
core +1 more source
Neutral Electrolyzed Water in Chicken Breast—A Preservative Option in Poultry Industry
, 2023 Chicken is one of the most consumed meats in the world because it is an economical protein source with a low fat content. Its conservation is important to maintain safety along the cold chain.
Patricia J. Rosario-Pérez +4 more
core +1 more source
Shipin gongye ke-jiSlaughter performance, sensory, and conventional physicochemical indexes of 300 days old Yanjin blackbone chicken and Piao chicken were measured and compared, to investigate the differences in slaughter performance and meat physicochemical properties ...
Yuan YANG +6 more
doaj +1 more source
Effect of mineral-enriched diet and medicinal herbs on Fe, Mn, Zn, and Cu uptake in chicken
Chemistry Central Journal, 2012 Background The goal of our study was to evaluate the effects of different medicinal herbs rich in polyphenol (Lemon balm, Sage, St. John's wort and Small-flowered Willowherb) used as dietary supplements on bioaccumulation of some essential metals (Fe, Mn,
Stef Ducu, Gergen Iosif
doaj +1 more source
Food Science and Human Wellness, 2023 Sanhuang chicken is a popular native breed in China and well-known for delicious flavour. Spices could enhance the chicken meat flavour and work well in preservation.
Rani Andaleeb +4 more
doaj +1 more source
Retrospective Grid Cells in the Medial Entorhinal Cortex Encode Past Paths During Spatial Navigation
Advanced Science, EarlyView.Retrospective grid cells are identified in the medial entorhinal cortex, with spatial firing patterns that become most grid‐like when activity is projected onto recently traversed locations. Their coding loses spatial precision in darkness and is disrupted during assisted movement, indicating that entorhinal representations incorporate recent path ...
Ruojin Liu +10 more
wiley +1 more source
EFFECT OF TEMPERATURE AND PARTICLE SIZE ON THE ALKALINE EXTRACTION OF PROTEIN FROM CHICKEN BONE WASTE [PDF]
, 2010 Chicken bone is a waste of chicken meat processing industry and restaurants that has not been used widely, even though it contains valuable organic compounds that are functionals, such as collagenous and non collagenous protein.
Retnowati, Diah Susetyo +4 more
core +2 more sources