Using instrumental quality assessment methods restructured meat products

2020 ◽  
pp. 23-27
Author(s):  
A.G. Zabashta ◽  
V.O. Basov ◽  
A.I. Nikonorov
2010 ◽  
Vol 2010 (1) ◽  
pp. 219-226 ◽  
Author(s):  
Gang-yi Jiang ◽  
Da-jiang Huang ◽  
Xu Wang ◽  
Mei Yu

1992 ◽  
Vol 8 (3) ◽  
pp. 479-489
Author(s):  
Håkan Eriksson

AbstractDifferent aspects of the process of evaluating research and education are discussed, using the discipline of medicine as a model. The focus is primarily on potential problems in the design of an evaluation. The most important aspects of an assessment are: to create confidence in the evaluation among scientists and/or teachers who are being assessed before beginning; to find experts for whom the scientists and/or teachers have professional respect; to choose assessment methods in relation to the focus, level, and objectives of the evaluation; and to make the report of the evaluation's findings short and explicit.


1985 ◽  
Vol 48 (3) ◽  
pp. 265-276 ◽  
Author(s):  
J. SIMUNOVIC ◽  
J.L. OBLINGER ◽  
J.P. ADAMS

Type E and nonproteolytic type B strains of Clostridium botulinum can grow and produce toxin at temperatures below 5°C. Recent publications describing the greater heat resistance of nonproteolytic type B C. botulinum spores than type E spores are discussed in relation to suitable proess lethalities required for a safe pasteurized product. The incidences of botulism in Europe caused by nonproteolytic type B spores were compared to the lack of such incidences in the U.S. and to published procedures for isolating the causative agent for botulism. The incidence of C. botulinum spores in meat products in the U.S. also is reviewed.


2018 ◽  
Vol 8 (9) ◽  
pp. 1688 ◽  
Author(s):  
Jinseong Jang ◽  
Hanbyol Jang ◽  
Taejoon Eo ◽  
Kihun Bang ◽  
Dosik Hwang

Image adjustment methods are one of the most widely used post-processing techniques for enhancing image quality and improving the visual preference of the human visual system (HVS). However, the assessment of the adjusted images has been mainly dependent on subjective evaluations. Also, most recently developed automatic assessment methods have mainly focused on evaluating distorted images degraded by compression or noise. The effects of the colorfulness, contrast, and sharpness adjustments on images have been overlooked. In this study, we propose a fully automatic assessment method that evaluates colorfulness-adjusted, contrast-adjusted, and sharpness-adjusted images while considering HVS preferences. The proposed method does not require a reference image and automatically calculates quantitative scores, visual preference, and quality assessment with respect to the level of colorfulness, contrast, and sharpness adjustment. The proposed method evaluates adjusted images based on the features extracted from high dynamic range images, which have higher colorfulness, contrast, and sharpness than that of low dynamic range images. Through experimentation, we demonstrate that our proposed method achieves a higher correlation with subjective evaluations than that of conventional assessment methods.


1996 ◽  
pp. 414-437 ◽  
Author(s):  
A. M. Pearson ◽  
T. A. Gillett

Author(s):  
Marco Antonio Trindade ◽  
Yana Jorge Polizer Rocha

2019 ◽  
Vol VII (2) ◽  
Author(s):  
Jana Marie Šafránková ◽  
Jana Coufalová ◽  
Martin Šikýř

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