Marbling Analysis for Evaluating Meat Quality: Methods and Techniques
نویسندگان
چکیده
منابع مشابه
Optical Methods and Techniques for Meat Quality Inspection
Meat and meat products are closely associated with the daily eating habits of people around the world. Quality monitoring of meat and meat products is essential to ensure public health. In recent years, the meat industry has employed state-of-the art, high-speed processing technology, and meat processors need rapid, non-destructive, easy-touse technology to monitor the safety and quality of mea...
متن کاملAutomatic Assessment of Meat Marbling and Tenderness
Introduction Overall quality of meat is determined by a combination of many factors including intramuscular fat, marbling, water absorption and pH. These factors also influence the quality of meat such as tenderness, juiciness and flavor at the time of eating (palatability) (AMSA, 2001). Marbling, which is defined as the intramuscular fat intermingled with lean within a muscle, has great influe...
متن کاملRecent Techniques for Evaluation of Meat Quality
Over the years, numerous and varied techniques have been used for evaluation of meat quality and carcass composition. Very few existing assessment techniques meet industrial requirements, the most promising being cited as ultrasonic measurements for assessment of potential texture on live animals and whole carcasses and image processing and NIR spectroscopy of meat joints and cuts. In this arti...
متن کاملMethods of drying beef and buffalo meat on meat quality
Effects of method of drying beef and buffalo meat and storage time on quality were investigated. Six treatments were applied: drying beef with salt (B1), drying beef without salt (B2), drying beef with salt and spices (B3), drying buffalo meat with salt (B4), without salt (B5) and with salt and spices (B6). Taste and smell of all samples were acceptable up to 120 days of storage. The dry matter...
متن کاملMethods for evaluating and creating data quality
This paper provides a survey of two classes of methods that can be used in determining and improving the quality of individual files or groups of files. The first are edit/imputation methods for maintaining business rules and for imputing for missing data. The second are methods of data cleaning for finding duplicates within files or across files. Published by Elsevier Ltd.
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Comprehensive Reviews in Food Science and Food Safety
سال: 2015
ISSN: 1541-4337
DOI: 10.1111/1541-4337.12149