Results 61 to 70 of about 48,445 (253)
Advanced Materials Technologies, EarlyView.A mask‐free and cost‐effective UV‐pico‐second laser‐based microfabrication method is proposed to fabricate large‐area biodegradable microelectrode arrays and pressure sensors. These devices demonstrate low impedance, good conformability, excellent biocompatibility, and rapid degradation, providing a new route for next‐generation transient electronics ...
Bhavani Prasad Yalagala +5 more
wiley +1 more source
Poultry Science, 2020 This study was undertaken to assess the effect of various levels of intramuscular fat (IMF: 2.5%) on the physical meat quality of partridge. Physical characteristics such as moisture, pH, shear force, water-holding capacity (WHC), and color, along with ...
Yaya Wen +6 more
doaj +1 more source
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 +5 more
wiley +1 more source
Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits
Anais da Academia Brasileira de Ciências, 2016 Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds.
DOMINIKA GUZEK +3 more
doaj +1 more source
Effect of protective atmosphere on color of goose meat
Poultry Science, 2013 The objective of the work was to characterize the color of the of the goose breast meat packaged in protective atmosphere and stored in the refrigerated conditions. The aim was realized by determination of total heme pigment concentration; relative concentration of myoglobin, oxymyoglobin, and metmyoglobin; parameters of color L* (lightness), a ...
A, Orkusz +3 more
openaire +2 more sources
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 +3 more
wiley +1 more source
Orange Coloration of Canned Skipjack Meat-II
NIPPON SUISAN GAKKAISHI, 1973 No adequate measures to avoid the undesirable orange coloration frequently encountered in the skipjack canning industry' are known. Finding that the orange colored meat contains an intensely blue fluorescent substance, its properties were studied. The darker the orange coloration, the more intense is the fluorescence observed, thus suggesting that this
Yasuyuki SHIMIZU, Masamichi BITO
openaire +2 more sources
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
wiley +1 more source
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
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
openaire +1 more source