Intake of dietary sodium has been linked to hypertension and consequently increased risk of cardiovascular disease (CVD). The estimated cost of CVD to both the EU and US economies is €169B and $403B, respectively. Currently the daily sodium adult intake is approximately three times the recommended daily allowance (Ireland and UK) and therefore public health and regulatory authorities are recomm...

This review focuses on ways the industry can currently deal with pale, soft, and exudative (PSE) poultry meat. Overall, the rapid increase in poultry meat consumption and the move toward selling more cut-up parts have resulted in some complaints associated with meat quality. Because no genetic marker related to PSE in poultry used by breeders has yet been identified, processors can employ sever...

1. Bao, Y., Ertbjerg, P. (2019). Effects of protein oxidation on the texture and water-holding meat: a review. Critical Reviews in Food Science Nutrition, 59(22), 3564–3578. https://doi.org/10.1080/104083.... CrossRef Google Scholar

In this paper, we propose a statistical scheme for recognizing three-dimensional textures shown in motion images, e.g., ultrasound imaging, which we call “dynamic textures”. The texture characteristics emerge as the distinct movement in the motion images, and the dynamic cues would be useful especially for recognizing ambiguous texture patterns in noisy images. We apply cubic higher-order auto-...

We present a novel approach to improving volume rendering by using synthesized textures in combination with a custom transfer function. First, we use existing knowledge to synthesize anisotropic solid textures to fit our volumetric data. As input to the synthesis method, we acquire high quality images using a 12.1 megapixel camera. Next, we extend the volume rendering pipeline by creating a tra...

The aim of this work was to characterizes, by the non-destructive technique based on laser-backscattering imaging analysis, effect pre-treatment with papain enzyme (1% w/w), action time (0, 3, 6 and 24 h at 4 °C) cooking (80 °C for 3 min) pork loin tenderness. Texture image analyses were run untreated treated samples, uncooked cooked samples. Images laser pattern generated meat surface decompos...

The present study was undertaken to evaluate the effects of three different fillers i.e. rice flour, tapioca starch and potato starch, on the physico-chemical and sensory attributes of chicken meat caruncles, so as to find the best filler for chicken snacks. Four different batches were prepared as follows control (35% refined wheat flour), T-1 (22.75% refined wheat flour + 12.25% rice flour), T...