Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution

2019 ◽  
Vol 263 ◽  
pp. 311-319 ◽  
Author(s):  
Weiwei Cheng ◽  
Klavs Martin Sørensen ◽  
Søren Balling Engelsen ◽  
Da-Wen Sun ◽  
Hongbin Pu
Keyword(s):  
Crystal Growth ◽  
Lipid Oxidation ◽  
Hyperspectral Imaging ◽  
Near Infrared ◽  
Frozen Storage ◽  
Pork Meat ◽  
Ice Crystal ◽  
Oxidation Degree

Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat

2019 ◽  
Vol 42 (6) ◽  
pp. e13225 ◽  
Author(s):  
Joshua H. Aheto ◽  
Xingyi Huang ◽  
Xiaoyu Tian ◽  
Yi Ren ◽  
Ernest Bonah ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Hyperspectral Imaging ◽  
Pork Meat ◽  
Imaging Data ◽  
Image Information ◽  
Fast Prediction

Understanding the influence of carrageenan oligosaccharides and xylooligosaccharides on ice-crystal growth in peeled shrimp (Litopenaeus vannamei) during frozen storage

2018 ◽  
Vol 9 (8) ◽  
pp. 4394-4403 ◽  
Author(s):  
Bin Zhang ◽  
Xiao-li Zhang ◽  
Chun-lei Shen ◽  
Shang-gui Deng
Keyword(s):  
Crystal Growth ◽  
Litopenaeus Vannamei ◽  
Protein Denaturation ◽  
Frozen Storage ◽  
Ice Crystal

Cryoprotective saccharides are widely accepted antifreeze additives that reduce thawing loss, maintain texture, and retard protein denaturation in frozen seafood.

Pork Tissue Recognition Using Visible and Near Infrared Hyperspectral Imaging

2020 ◽  
Author(s):  
Chih-Cheng Pai ◽  
Yang-Chu Chen ◽  
Keng-Hao Liu ◽  
Yuan-Hsun Tsai ◽  
Po-Chi Hu ◽  
...  
Keyword(s):  
Hyperspectral Imaging ◽  
Near Infrared

scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

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