Results 81 to 90 of about 1,488,905 (295)

Effects of Gum Arabic (Acacia senegal) Powder on Characteristics of Carcass and Breast Meat Quality Parameters in Male Broiler Chickens

open access: yes, 2023
Gum Arabic, one of the soluble fibers, is considered a source of natural prebiotics that can be fermented by the activity of the intestinal microbiota and, therefore, may have a positive effect on the performance, carcass characteristics, and meat ...
Hani H. Al-Baadani   +6 more
core   +1 more source

Toward Perception‐Native Electronic Skin: Bio‐Inspired In‐/Near‐Sensor and Neuromorphic Computing for Humanoid Robots

open access: yesAdvanced Materials Technologies, EarlyView.
Dense tactile streams from across the humanoid body converge on collide in a central wiring and data bottleneck. By relocating computation closer to and then into the skin itself, near‐ and in‐sensor architectures, together with neuromorphic computing, chart a path toward perception‐native electronic skin, in which the conversion of stimulus into ...
Mijin Kim   +6 more
wiley   +1 more source

Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

open access: yesAnais 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

open access: yesPoultry 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

Physical And Chemical Properties Of Burgers Manufactured With Different Levels Of Camel Meat [PDF]

open access: yes, 2007
This study was conducted to investigate the effect of using different levels of camel meat and storage time on properties of burgers. 25kg of meat (12.5 kg camel and 12.5kg beef) were used.
Yousif,Ghada Ahmed Ibrahim
core  

Changes in Flavor and Volatile Composition of Meat and Meat Products Observed after Exposure to Atmospheric Pressure Cold Plasma (ACP)

open access: yes, 2023
Studies on the atmospheric pressure cold plasma (ACP) exposure of meat and meat products mainly determine microbial inactivation, lipid oxidation, and meat color.
Kathrine H. Bak, Peter Paulsen
core   +1 more source

Unlocking Terahertz Steganography: Authentication of Hidden Images in Flexible Media

open access: yesAdvanced Materials Technologies, EarlyView.
Hidden information in multilayered devices, such as steganographic portraits, is detected and authenticated using reflection‐mode terahertz time‐domain imaging. Image reconstruction relies on a dedicated figure‐of‐merit obtained by integrating the signal intensity over the time‐window associated with the reflection from the metallic mirror backing the ...
Tiziana Ritacco   +4 more
wiley   +1 more source

Autonomous Reconfigurable Modular Conductive Hydrogels for Adaptive and Degradable Bioelectronic Interfaces

open access: yesAdvanced Materials Technologies, EarlyView.
Bridging rigid electrodes with soft, irregular tissues demands more than conductivity alone. Modular conductive hydrogels autonomously reconfigure into conformal electrode‐tissue interfaces, coupling mixed ionic‐electronic conduction with tissue‐like mechanics, self‐healing, and degradability.
Matthew K. Burgess   +4 more
wiley   +1 more source

Orange Coloration of Canned Skipjack Meat-II

open access: yesNIPPON 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

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

open access: yesAdvanced 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

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