Literature DB >> 30292701

Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties.

Igor Tomasevic1, Vladimir Tomovic2, Bojana Milovanovic3, Jose Lorenzo4, Vesna Đorđević5, Nedjeljko Karabasil6, Ilija Djekic7.   

Abstract

Mesh：

Year:  2018        PMID： 30292701     DOI： 10.1016/j.meatsci.2018.09.015

Source DB:  PubMed          Journal:  Meat Sci        ISSN： 0309-1740            Impact factor:   5.209


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  9 in total

1.  Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening.

Authors:  Stefan Simunovic; Vesna Đorđević; Francisco J Barba; Jose M Lorenzo; Mladen Rašeta; Saša Janković; Igor Tomasevic
Journal:  J Food Sci Technol       Date:  2020-11-04       Impact factor: 3.117

2.  Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards.

Authors:  Haijing Li; Jia Feng; Shuo Shi; Xu Wang; Xiufang Xia
Journal:  Ultrason Sonochem       Date:  2022-05-17       Impact factor: 9.336

Review 3.  Quality Multiverse of Beef and Pork Meat in a Single Score.

Authors:  Sara Rajic; Stefan Simunovic; Vesna Djordjevic; Mladen Raseta; Igor Tomasevic; Ilija Djekic
Journal:  Foods       Date:  2022-04-15

4.  Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis.

Authors:  Stefan Simunovic; Vesna Ž Đorđević; Mladen Rašeta; Mirjana Lukić; José M Lorenzo; Ilija Djekic; Igor Tomašević
Journal:  Foods       Date:  2022-04-11

5.  Nix Pro Color Sensor provides comparable color measurements to HunterLab colorimeter for fresh beef.

Authors:  Conrad S Schelkopf; Emily A Rice; Joanna K Swenson; Ann M Hess; Ifigenia Geornaras; Keith E Belk; Mahesh N Nair
Journal:  J Food Sci Technol       Date:  2021-03-25       Impact factor: 3.117

6.  Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast.

Authors:  Endrit Hasani; Barbara Csehi; Lívia Darnay; Márta Ladányi; István Dalmadi; György Kenesei
Journal:  Foods       Date:  2022-02-11

7.  Green Technology for Pork Loin Wet Curing-Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma.

Authors:  Monika Marcinkowska-Lesiak; Iwona Wojtasik-Kalinowska; Anna Onopiuk; Adrian Stelmasiak; Agnieszka Wierzbicka; Andrzej Poltorak
Journal:  Foods       Date:  2022-08-21

8.  Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets.

Authors:  Dipak Kumar Banerjee; Arun K Das; Rituparna Banerjee; Mirian Pateiro; Pramod Kumar Nanda; Yogesh P Gadekar; Subhasish Biswas; David Julian McClements; Jose M Lorenzo
Journal:  Foods       Date:  2020-04-04

9.  Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets.

Authors:  Manuela Merayo; Sergio Aníbal Rizzo; Luciana Rossetti; Dario Pighin; Gabriela Grigioni
Journal:  Foods       Date:  2022-03-20
  9 in total

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