Establish intelligent detection system to evaluate the sugar smoking of chicken thighs

Wang, Bo; Yang, Hongyao; Lu, Fenggui; YU, F; Wang, Xiaodan; Zou, Yufeng; Liu, Dengyong; Zhang, Jianbo; Xia, Wenyun

doi:10.1016/j.psj.2021.101447

Cited by 3 publications

(1 citation statement)

References 38 publications

(44 reference statements)

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“…The use of E-eye technology can also be applied to monitor the changes in superficial color of meat processing ( Table 2 ). This application was tested in the production of smoked chicken thighs, which had accuracy of color determination superior to 95% using K means algorithm for data treatment [ 106 ]. Moreover, the E-eye technology also assisted in the validation of a card system to evaluate the color of samples.…”

Section: Application Of E-nose E-eye and E-tonguementioning

confidence: 99%

Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review

Munekata

Finardi

Souza

et al. 2023

Sensors

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The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods. Devices with attractive characteristics (fast reading, portability, and relatively low operational costs) that facilitate the measurement of meat and meat products characteristics are of great value. This review aims to provide an overview of the fundamentals of electronic nose (E-nose), eye (E-eye), and tongue (E-tongue), data preprocessing, chemometrics, the application in the evaluation of quality and shelf life of meat and meat products, and advantages and disadvantages related to these electronic systems. E-nose is the most versatile technology among all three electronic systems and comprises applications to distinguish the application of different preservation methods (chilling vs. frozen, for instance), processing conditions (especially temperature and time), detect adulteration (meat from different species), and the monitoring of shelf life. Emerging applications include the detection of pathogenic microorganisms using E-nose. E-tongue is another relevant technology to determine adulteration, processing conditions, and to monitor shelf life. Finally, E-eye has been providing accurate measuring of color evaluation and grade marbling levels in fresh meat. However, advances are necessary to obtain information that are more related to industrial conditions. Advances to include industrial scenarios (cut sorting in continuous processing, for instance) are of great value.

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Section: Application Of E-nose E-eye and E-tonguementioning

confidence: 99%

Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review

Munekata

Finardi

Souza

et al. 2023

Sensors

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Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service

Rodrigues,

Dias,

Teixeira

2024

Curr Food Sci Tech Rep

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Purpose of Review Sensory evaluation holds vital significance in the food sector. Typically, humans conduct sensory analysis. Humans, being the ultimate consumers, assess food traits effectively. However, human judgment is influenced by various factors. Hence, countering subjectivity is crucial for objective evaluation while retaining hedonic insights. Recent Findings Food’s sensory assessment primarily employs humans. Various techniques differentiate, depict, or rank food. Modern sensory tools, aiming to enhance objectivity and reliability, are emerging to supplement or supplant human assessment. This advance can bolster quality, consistency, and safety by mimicking human senses such as smell, taste, and vision, mitigating risks tied to human assessors. Summary This paper provides a review about sensory analysis of food using technological methodologies. A review of different technological tools to analyze sensory characteristics of food, as well as a discussion of how those technological tools can relate to humans’ perception of food is presented.

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Prediction of total volatile basic nitrogen (TVB-N) and 2-thiobarbituric acid (TBA) of smoked chicken thighs using computer vision during storage at 4 °C

Wang

Yang

Yao

et al. 2022

Computers and Electronics in Agriculture

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Establish intelligent detection system to evaluate the sugar smoking of chicken thighs

Cited by 3 publications

References 38 publications

Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review

Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review

Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service

Prediction of total volatile basic nitrogen (TVB-N) and 2-thiobarbituric acid (TBA) of smoked chicken thighs using computer vision during storage at 4 °C

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