Intelligent pH indicator composite film based on pectin/chitosan incorporated with black rice anthocyanins for meat freshness monitoring [PDF]
Food Chemistry: X, 2023 With the improvement of consumer awareness of food safety and the increasing concern about plastic pollution, the development of novel intelligent packaging film is imminent.
Fansen Zeng +3 more
doaj +3 more sources
Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures [PDF]
Foods, 2022 This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at −2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count ...
Zhenqian Wei +6 more
doaj +2 more sources
Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness [PDF]
Sensors, 2021 This study presents a system for assessing the freshness of meat with electrical impedance spectroscopy (EIS) in the frequency range of 125 Hz to 128 kHz combined with an image classifier for non-destructive and low-cost applications.
Sooin Huh +5 more
doaj +2 more sources
Research progress of chilled meat freshness detection based on nanozyme sensing systems [PDF]
Food Chemistry: XIt is important to develop rapid, accurate, and portable technologies for detecting the freshness of chilled meat to meet the current demands of meat industry.
Guangchun Song +8 more
doaj +2 more sources
Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants [PDF]
Poultry Science, 2022 : The current trend in monitoring meat quality is to move the quality measurements from the laboratory to the processing line. To provide better meat quality control in the commercial poultry processing plants, we evaluated the quality of broiler breast ...
Soo-Kyoung Lee +10 more
doaj +2 more sources
Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process [PDF]
Food Chemistry: X, 2023 This study examined the potential of hyperspectral techniques for the rapid detection of characteristic indicators of yak meat freshness during the oxidation of yak meat.
Kai Dong +7 more
doaj +2 more sources
Freshness and physicochemical properties of breast meat from chickens slaughtered by cervical neck dislocation or transverse neck incision [PDF]
Poultry ScienceTraditional non-stunned slaughter techniques remain common in smallholder poultry production systems, yet their effects on breast-meat freshness and physicochemical quality remain poorly understood.
Cedrick Mashebane Seloane +1 more
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Nondestructive freshness recognition of chicken breast meat based on deep learning [PDF]
Scientific ReportsIdentifying chicken breast freshness is an important component of poultry food safety. Traditional methods for chicken breast freshness recognition suffer from issues such as high cost, difficulty in recognition, and low efficiency.
Rui Jian +3 more
doaj +2 more sources
Computer assisted rapid nondestructive method for evaluation of meat freshness [PDF]
FME Transactions, 2017 In this study a technique was developed to predict the meat freshness decay by employing a nondestructive visible imaging method and a computer assisted analysis.
Mileusnić Ivana M. +4 more
doaj +1 more source
Current Technological Approach for Chicken Meat Freshness Evaluation: A Review [PDF]
BIO Web of Conferences, 2023 Chicken meat is the most widely consumed commodity by the public because it contains high protein and low fat. The freshness of food needs to be considered by producers and consumers.
Purwandoko P B +5 more
doaj +1 more source