We present a method for automated grading of texture samples which grades the sample based on a sequential scan of overlapping blocks, whose texture is classified using a soft partitioned SOM, where the soft clusters have been automatically generated using a labelled training set. The method was devised as an alternative to manual selection of hard clusters in a SOM for machine vision inspectio...

The effects of breed, slaughter weight and ageing time on the meat quality of the three most important Spanish breeds were considered. Two hundred and twenty-five lambs of Rasa Aragonesa-local meat breed-, Churra-local dairy breed- and Spanish Merino were used. Animals (75 of each breed) were slaughtered at three different live weights (10-12, 20-22 or 30-32 kg), and the meat was aged for 1, 2,...

Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a...

The effects of five chemical agents on the stability, texture and microstructure of cooked comminuted meat batters were studied. ~-mercaptoethanol (/3-ME), hydrogen peroxide (H20~, ethylenediaminetetraacetic acid (EDT A), urea, and polyoxyetbylene sorbitan monooleate (fween 80) were used. The reduction of disulphide bonds by 8-ME or the oxidation of free sulphydryls by H20 2 prior to cooking di...

Background: Meat which has been injected or tumbled with water, salt, sugar and other ingredients, has been available on the Danish market for some decades and is now becoming increasingly common. However, it is not known whether this so-called neutrally marinated meat will be appropriated by consumers in the long term, or will be destined to be a marginal second rate product. Purpose: To explo...

BACKGROUND The aim of this study was to explore the influence of acid, alkaline and water-oil marinating on morphological changes and sensory properties of horse meat (m. Longissimus dorsi). METHODS Nine samples (C - control stored in air, AL - alkaline marinated in 2% polyphosphates and 2% sodium chloride brine solution, AC - acid marinated in 2% sodium lactate and 2% sodium chloride brine s...

‘The role of meat in the human diet’ addresses a very broad subject, covering the nutritional, social, economic and gustatory aspects of meat eating. Although meat is an important source of nutrients, this is probably not the reason why most people eat it; those who eat meat do so because they like the characteristic aroma, flavour and texture. However, the nutritional aspects of meat and its f...

Iron deficiency is one of the 10 preventable disease risks; in Colombia are attributed 800000 deaths per year. [1]. Currently, the highest consume of iron comes from vegetables and ferrous salts in food and also consume of heme iron is low, it comes from animal sources, and its found in hemoglobin structure [2]. Iron is an integral part of hemoglobin, chemical configuration of iron is the main ...

Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from me...

Increasing concern of consumers on sustainability issues leads to high demand for new alternative protein-based products alter animal origin meat in the market. Meat alternatives, like cultured meat, are market and skeptical consume so an improvement functionality sensory quality pose be important information increase their acceptability by consumer. Unnaturalness, healthiness, texture, price, ...