Results 91 to 100 of about 353,600 (351)

Phase‐Sensitive Engineering of Optical Disordered Materials Using Heterogeneous Networks

Advanced Optical Materials, EarlyView.
Networks provide an insightful framework for describing complex interactions. Here, we develop heterogeneous network modeling of light scattering to engineer multiphase random heterogeneous materials. We devise multipartite network decomposition, separating intra‐ and inter‐phase wave interferences.
Seungmok Youn, Kunwoo Park, Ikbeom Lee, Gitae Lee, Namkyoo Park, Sunkyu Yu   +5 more
wiley   +1 more source

Multivariate relationship among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis

Revista Colombiana de Ciencias Pecuarias, 2020
Background: pH, subcutaneous fat thickness (SFT), and color are fundamental variables to define the organoleptic characteristics of meat. However, multivariate relationships of those traits remain unexplored in bovine meat.
Julián A. C. Vargas, João E. de S. Coutinho, Daiany I. Gomes, Kaliandra S. Alves, Raylon P. Maciel, Rafael Mezzomo   +5 more
doaj   +1 more source

Food Preservation by Freezing [PDF]

, 1948
PDF pages ...
Brown, H. D., Ferguson, C. M., Garvin, Alma L., Kunkle, L. E.   +3 more
core  

Quality classification affects firmness of ground beef patties from the chuck roll [PDF]

, 2014
Consumers often use color as the main criteria in selecting meat products, and they associate a bright red color with freshness. Longer display life without discoloration can result in more opportunities to sell the product and greater potential for ...
McEwan, Robert S., Pownall, Emily C., Stroda, Sally L., Unruh, John A.   +3 more
core   +2 more sources

UTact: Underwater Vision‐Based Tactile Sensor with Geometry Reconstruction and Contact Force Estimation

Advanced Robotics Research, EarlyView.
Embedded flexible sensing technologies advance underwater soft robotics, yet most systems still suffer from hysteresis and limited perceptiveness. Instead, vision‐based tactile sensors provide reliable and rapid feedback essential for complex underwater tasks.
Qiyi Zhang, Zonghao Zuo, Haoxuan Wang, Bin Liu, Yilidusi Yilihamu, Li Wen   +5 more
wiley   +1 more source

Detection of a Cis [corrected] eQTL controlling BCMO1 gene expression leads to the identification of a QTG for chicken breast meat color.

PLoS ONE, 2011
Classical quantitative trait loci (QTL) analysis and gene expression QTL (eQTL) were combined to identify the causal gene (or QTG) underlying a highly significant QTL controlling the variation of breast meat color in a F2 cross between divergent high ...
Elisabeth Le Bihan-Duval, Javad Nadaf, Cécile Berri, Frédérique Pitel, Benoît Graulet, Estelle Godet, Sophie Y Leroux, Olivier Demeure, Sandrine Lagarrigue, Cécile Duby, Larry A Cogburn, Catherine M Beaumont, Michel J Duclos   +12 more
doaj   +1 more source

TacScope: A Miniaturized Vision‐Based Tactile Sensor for Surgical Applications

Advanced Robotics Research, EarlyView.
TacScope is a compact, vision‐based tactile sensor designed for robot‐assisted surgery. By leveraging a curved elastomer surface with pressure‐sensitive particle redistribution, it captures high‐resolution 3D tactile feedback. TacScope enables accurate tumor detection and shape classification beneath soft tissue phantoms, offering a scalable, low‐cost ...
Md Rakibul Islam Prince, Sheeraz Athar, Pokuang Zhou, Yu She   +3 more
wiley   +1 more source

KINETIC MODELING OF MEAT COLOR EVOLUTION DURING HEATING

Latin American Applied Research - An international journal, 2019
During cooking, both temperature and time have a large effect on physical properties of meat, mainly due to protein denaturation. This work intends to evaluate a computer vision system to measure color changes and to develop a kinetic model to predict them during meat cooking.
Ureta, María Micaela, Olivera, Daniela Flavia, Segura, Luis Ignacio, Salvadori, Viviana Olga, Goñi, Sandro Mauricio   +4 more
openaire   +3 more sources

Quality Traits of Meat from Young Limousin, Charolais and Hereford Bulls [PDF]

, 2013
The objective of this study was to determine the effects of beef cattle breed and muscle type on the proximate chemical composition and quality traits of meat, including processing suitability.
Janina Pogorzelska*, Jan Miciński, Halina Ostoja1, Ireneusz M. Kowalski2, Józef Szarek3 and Emilia Strzyżewska3
core  

Power ultrasound in meat processing [PDF]

, 2015
Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports
A.D. Alarcon-Rojo, Akbari Mousavi, Arzeni, Ashokkumar, Barbieri, Boistier-Marquis, Brown, Carcel, Carcel, Chang, Chemat, Chen, Dolatowski, Dolatowski, Ercan, Feng, Gambuteanu, Got, H. Janacua, Hanieh, Herceg, J.C. Rodriguez, Jayasooriya, Jayasooriya, Jørgensen, Knorr, Kordowska-Wiater, L. Paniwnyk, Lawrie, Leal-Ramos, Li, Li, Luque de Castro, Lyng, Lyng, Lyng, Mason, Mason, Mañas, McClements, McDonnell, McDonnell, Miles, Morild, Mulet, Ozuna, Pagan, Park, Piyasena, Pohlman, Pohlman, Quartly-Watson, Rawson, Reynolds, Reza Kasaai, Roberts, Schneider, Scotto, Siró, Smith, Smith, Stadnik, Stadnik, Stadnik, Stadnik, T.J. Mason, Vimini, Xiong, Zhang, Zhao, Zheng   +70 more
core   +1 more source