Results 91 to 100 of about 1,488,905 (295)
Poultry Meat Color: Heme-Complex-Forming Ligands and Color of Cooked Turkey Breast Meat
Poultry Science, 1990 Abstract Heme-complex-forming ligands and their effects on color were studied in cooked turkey breast meat. Twenty-four ground meat samples were prepared with combinations of two levels of pigments [0 or .4 mg of myoglobin (Mb) and .4 mg of hemoglobin (Hb) per gram meat weight], two levels of NaCl (0 or 2.5%), and six ligands.
D.U. AHN, A.J. MAURER
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Broiler skin and meat color changes during storage [PDF]
, 2002 The importance of poultry skin and meat color (both absolute and variations in color) in the market place have been well established. It has also been reported that these colors change over time.
D. Fletcher +3 more
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Asymmetry in Skipping Enhances Viability Against Control Input Noise
Advanced Robotics Research, EarlyView.Quadruped animals use asymmetric galloping gaits at high speeds, yet the functional role of this asymmetry remains unclear. This study shows that left–right asymmetry in touchdown angles enhances robustness to control noise. Using a simple two‐legged locomotion model and viability theory, it demonstrates that asymmetric skipping substantially enlarges ...
Yuichi Ambe, Alvin So, Shinya Aoi
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Acta Scientiarum: Technology, 2014 The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at
Sandriane Pizato +3 more
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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
Genetic Association Analysis of Copy Number Variations for Meat Quality in Beef Cattle
, 2023 Meat quality is an economically important trait for global food production. Copy number variations (CNVs) have been previously implicated in elucidating the genetic basis of complex traits.
Xiaoyan Niu +12 more
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Effect of the Addition of Carnosine on the Color Stability of Meat and Meat Products.
Nihon Yoton Gakkaishi, 1999 豚肉に食塩を添加し好気的に保持すると変色や色素量の減少が起こるが, これらに対するカルノシンによる抑制効果を調べた。と畜後24時間の豚腿部挽肉に食塩を2%添加し, これにカルノシンを0.5～1.0%添加した試料を調製し好気的条件下で1週間, 2～3℃で保存した。その結果, カルノシン無添加の試料と比べ, 添加試料では赤色度が増加し, カルノシンは食塩添加によるヘム色素の減少を抑制した。カルノシン添加によりミオグロビンのメト化率およびTBAR値は共に低くなり, 貯蔵中の脂質酸化は抑制された。この系に, 亜硝酸ナトリウムを100ppm添加し嫌気的条件下 (真空包装) で1週間塩漬し加熱した結果, 対照となる無添加試料と比べ0.5%カルノシン添加試料で発色率が高くなった。加熱塩漬肉試料では ...
SAKATA, Ryoichi +2 more
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Autonomous Navigation of Pollen‐Inspired Magnetic Microrobots for Biomedical Applications
Advanced Robotics Research, EarlyView.A sunflower pollen‐inspired magnetic microrobot enables controlled rolling navigation in vessel‐like environments. Its open geometry reduces hydrodynamic drag, while vision‐based closed‐loop control, shortest‐path planning, and reinforcement learning support target‐reaching and maze navigation with microrobot‐scale accuracy, highlighting a route toward
Ali Anil Demircali +6 more
wiley +1 more source
Meat color recognition using machine vision [PDF]
, 2012 New technologies are being developed to give an ease to the human in a variety of different field each and every day. Food industry is the key of development that led to the rise of human civilization. The development of food industry dealt with the
Nai Chian, Voravit
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Effects of long-time and short-time heat stress on the meat quality of geese
Poultry Science: This investigation sought to reveal the effects of heat stress on the meat quality of geese. Wuzong geese were subjected to heat stress at 35°C for 25 d or 4 h to examine different heat stress time on meat quality. Short-time heat stress reduced muscle
Ying Yang +6 more
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