The Experts below are selected from a list of 29658 Experts worldwide ranked by ideXlab platform
Guanghong Zhou - One of the best experts on this subject based on the ideXlab platform.
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Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review
Food and Bioprocess Technology, 2020Co-Authors: Ming Dong, Hongqiang Chen, Yumei Zhang, Minyi Han, Guanghong ZhouAbstract:The incidence of pale, soft, and exudative (PSE)-like Chicken Meat is high worldwide. PSE-like Chicken Meat seriously affects the sensory qualities of fresh Meat, which can decrease the consumer’s purchasing desire, reduce Chicken Meat functionality, and decrease product yield, resulting in extensive economic losses for the poultry processing industry. This Meat defect has been of increasing concern to processors and researchers in the poultry processing industry. The processing properties of PSE-like Meat and the methods for improving its processing properties or alleviating its reduced functionalities are reviewed in the present article, with the aim of providing a theoretical basis and technical support for poultry processing to increase the practical value of PSE-like Chicken Meat.
Lu Wang - One of the best experts on this subject based on the ideXlab platform.
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potential of hyperspectral imaging for rapid prediction of hydroxyproline content in Chicken Meat
Food Chemistry, 2015Co-Authors: Zhenjie Xiong, Lu WangAbstract:Abstract In this study, the potential of hyperspectral imaging (HSI) for predicting hydroxyproline content in Chicken Meat was investigated. Spectral data contained in the hyperspectral images (400–1000 nm) of Chicken Meat was extracted, and a partial least square regression (PLSR) model was then developed for predicting hydroxyproline content. The model yielded acceptable results with regression coefficient in prediction ( R p ) of 0.874 and root mean error squares in prediction (RMESP) of 0.046. Based on the eight optimal wavelengths selected by regression coefficients (RC) from the PLSR model, a new RC-PLSR model was built and good results were shown with high R p of 0.854 and low RMSEP of 0.049. Finally, distribution maps of hydroxyproline were created by transferring the RC-PLSR model to each pixel in the hyperspectral images. The results demonstrated that HSI has the capability for rapid and non-destructive determination of hydroxyproline content in Chicken Meat.
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Application of Visible Hyperspectral Imaging for Prediction of Springiness of Fresh Chicken Meat
Food Analytical Methods, 2014Co-Authors: Zhenjie Xiong, Da-wen Sun, Qiong Dai, Zhong Han, Xin-an Zeng, Lu WangAbstract:Springiness is an important quality characteristic of Chicken Meat, related with muscle structure and contents of biochemical components, and has great influence on eating quality of Chicken Meat. Traditional methods for springiness evaluation including manual inspection and instrumental measurement are tedious, time-consuming, and destructive. This study implemented a smart and promising nondestructive technique, i.e., hyperspectral imaging, for rapid prediction of springiness of fresh Chicken Meat. Hyperspectral images of tested samples with different springiness levels were acquired, and their spectral data were extracted in the spectral range of 400–1,000 nm. Two calibration methods, namely, partial least squares regression (PLSR) and artificial neural network (ANN), were respectively used to correlate the extracted spectra of Chicken Meat samples with the reference springiness values estimated by a twice-compression method. Successful projections algorithm (SPA) as a popular wavelength selection tool was applied, and ten optimal wavelengths (416, 458, 581, 637, 696, 722, 740, 754, 773, and 973 nm) were finally selected. Based on the selected optimal wavelengths, optimized SPA-PLSR and SPA-ANN model were established, respectively. By comparing with the results of two optimized models, the SPA-PLSR model showed better prediction results with high correlation coefficient (Rp) of 0.84 and low root mean square error by prediction (RMSEP) of 0.159. Finally, an image processing algorithm was developed to transfer the SPA-PLSR model to each pixel in Chicken Meat for visualizing their springiness distribution. The results from the current study indicated that hyperspectral imaging could be a rapid and nondestructive tool for prediction of springiness of Chicken Meat.
Samir Trabelsi - One of the best experts on this subject based on the ideXlab platform.
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Investigating effects of aging on radiofrequency dielectric properties of Chicken Meat
2013 IEEE International Instrumentation and Measurement Technology Conference (I2MTC), 2013Co-Authors: Samir TrabelsiAbstract:Effects of aging on dielectric properties of Chicken Meat were tracked through measurement of the dielectric properties with an open-ended coaxial probe between 200 MHz and 20 GHz at 23 °C. The Chicken Meat was stored in a refrigerator for 13 days at 4 oC. The changes in dielectric constant and loss factor reflected changes related to water binding, water loss and ionic activity. The dielectric constant decreased with frequency and storage duration with a slope change at about 4 GHz. The frequency dependence of the dielectric loss factor was dominated by the ionic conduction in the lower frequency range and dipolar relaxation of water above 4 GHz. The dielectric loss factor increased with storage duration for frequencies below 4 GHz and remained almost constant above that. For purpose of comparison, the effect of water loss by mechanical extraction on dielectric properties of Chicken Meat was investigated. The frequency dependence was found to be similar to that observed for the aging with both the dielectric constant and dielectric loss factor decreasing with the water loss at all frequencies. This will be developed further to better understand the dynamic of aging and its effect on the quality of Chicken Meat.
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I2MTC - Investigating effects of aging on radiofrequency dielectric properties of Chicken Meat
2013 IEEE International Instrumentation and Measurement Technology Conference (I2MTC), 2013Co-Authors: Samir TrabelsiAbstract:Effects of aging on dielectric properties of Chicken Meat were tracked through measurement of the dielectric properties with an open-ended coaxial probe between 200 MHz and 20 GHz at 23 °C. The Chicken Meat was stored in a refrigerator for 13 days at 4 oC. The changes in dielectric constant and loss factor reflected changes related to water binding, water loss and ionic activity. The dielectric constant decreased with frequency and storage duration with a slope change at about 4 GHz. The frequency dependence of the dielectric loss factor was dominated by the ionic conduction in the lower frequency range and dipolar relaxation of water above 4 GHz. The dielectric loss factor increased with storage duration for frequencies below 4 GHz and remained almost constant above that. For purpose of comparison, the effect of water loss by mechanical extraction on dielectric properties of Chicken Meat was investigated. The frequency dependence was found to be similar to that observed for the aging with both the dielectric constant and dielectric loss factor decreasing with the water loss at all frequencies. This will be developed further to better understand the dynamic of aging and its effect on the quality of Chicken Meat.
Sur Guat Goh - One of the best experts on this subject based on the ideXlab platform.
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Transmission of Listeria monocytogenes from raw Chicken Meat to cooked Chicken Meat through cutting boards
Food Control, 2014Co-Authors: Sur Guat Goh, Afsah-hejri Leili, C. H. Kuan, Yuet Ying Loo, Y. L. Lye, W. S. Chang, Puspanadan Soopna, Mohd. Shahril Najwa, John Yew Huat Tang, Rukayadi YayaAbstract:Listeria monocytogenes (L. monocytogenes) is a food-borne pathogen contaminating poultry products. Ready-to-eat (RTE) cooked Chicken Meat can easily be contaminated with L. monocytogenes in post-processing activities. This study aimed to determine transmission of L. monocytogenes from raw Chicken Meat to hot and cooled Chicken Meat through polyethylene and wooden cutting boards. Raw Chicken breast samples were purchased from retail markets and were artificially contaminated with L. monocytogenes at concentration of 7.35 ± 0.22 log CFU/ml. Contaminated raw samples were placed on polyethylene and wooden cutting boards to simulate bacterial transfer to cutting boards. Cooked Chicken samples (hot and cooled) were then placed on the same cutting boards to simulate transfer of bacteria from cutting boards to cooked Meat. L. monocytogenes successfully attached to polyethylene and wooden cutting boards and recovered after holding time up to 1 h. Transmissions of L. monocytogenes to cooled cooked samples from both types of cutting boards were relatively higher than hot cooked samples. Moreover, transfer rates of L. monocytogenes from wooden cutting boards at holding time of 1 h to both cooled and hot cooked samples were lower than those from polyethylene cutting board. It is recommended to use different cutting boards for raw and cooked materials and apply detergents and hot water for cleaning procedure to eliminate L. monocytogenes attached to the cutting boards and prevent cross-contamination of final products.
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Prevalence, risk and antibiogram of Listeria monocytogenes in raw Chicken Meat
2013Co-Authors: Sur Guat GohAbstract:Chicken is a popular food in Malaysia. Consumption of poultry products has been increasing in the past decades. However, the contamination levels of Listeria monnocytogenes (L. monocytogenes) in retailed Chicken Meat remain uncertain. This research was conducted to study the prevalence and antibiotic resistance of L. monocytogenes in raw Chicken Meat and effects of clove extracts against L. monocytogenes isolates. This study also aimed to determine transmission of L. monocytogenes from raw to cooked Chicken Meat via cutting boards as well as the risk of acquiring listeriosis through consumption of raw Chicken Meat. A total of 210 samples were purchased from three hypermarkets and three wet markets in Selangor from September 2011 to January 2012. Most Probable Number (MPN) method had been used together with Polymerase Chain Reaction (PCR) and conventional plating for detection of L. monocytogenes in raw Chicken Meat. Prevalence of L. moncytogenes in raw Chicken Meat was found to be 20%, in which the prevalence of L. monocytogenes in samples purchased from hypermarkets (25.71%) was higher than those of wet markets (14.29%). L. monocytogenes was detected in Chicken breasts, drumsticks and thigh at prevalences of 42.03%, 11.27% and 7.14% respectively. MPN-PCR showed higher sensitivity compared to MPN-plating. By using MPN-PCR, the prevalence of L. monocytogenes in Chicken Meat was 20%, while MPN-plating could only detect 9.52%. The density of L. monocytogenes found in the samples ranged from
Ming Dong - One of the best experts on this subject based on the ideXlab platform.
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Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review
Food and Bioprocess Technology, 2020Co-Authors: Ming Dong, Hongqiang Chen, Yumei Zhang, Minyi Han, Guanghong ZhouAbstract:The incidence of pale, soft, and exudative (PSE)-like Chicken Meat is high worldwide. PSE-like Chicken Meat seriously affects the sensory qualities of fresh Meat, which can decrease the consumer’s purchasing desire, reduce Chicken Meat functionality, and decrease product yield, resulting in extensive economic losses for the poultry processing industry. This Meat defect has been of increasing concern to processors and researchers in the poultry processing industry. The processing properties of PSE-like Meat and the methods for improving its processing properties or alleviating its reduced functionalities are reviewed in the present article, with the aim of providing a theoretical basis and technical support for poultry processing to increase the practical value of PSE-like Chicken Meat.