An experimental protocol to determine quality parameters of dry-cured loins using low-field Magnetic Resonance Imaging
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
The objective of this study was to achieve an experimental protocol (EP) to determine quality characteristics of dry-cured loins non-destructively by using low-field (LF) Magnetic Resonance Imaging (MRI). The MRI procedure is composed of three main stages: MRI acquisition, MRI analysis (computer vision techniques) and data analysis (data mining methods). Two procedures have been implemented within a EP and validated with real samples from the meat industry (dry-cured loins, n = 100) by means of different quality measures. The validation results may indicate the use of both implemented procedures and the development of an EP to determine quality characteristics of loins by LF MRI-computer vision-data mining in a non-destructive way, with high accuracy and reducing the dispersion of the values. This brings the possibility of implementing this methodology in meat processing plants.
| Originalsprog | Engelsk |
|---|---|
| Artikelnummer | 110750 |
| Tidsskrift | Journal of Food Engineering |
| Vol/bind | 313 |
| Antal sider | 8 |
| ISSN | 0260-8774 |
| DOI | |
| Status | Udgivet - 2022 |
Bibliografisk note
Funding Information:
Daniel Caballero thanks the “ Junta de Extremadura ” for the post-doctoral grant ( PO17017 ). The authors wish to acknowledge the funding received from the FEDER -MICCIN Infrastructure Research Project ( UNEX-10-1E-402 ), Junta de Extremadura economic support for research group ( GRU18138 and GRU18104 ) and for the Regional Government Board – Research Project ( IB16089 ). We also wish to thank the Animal Source Foodstuffs Innovation Services ( SiPA ) (Cáceres, Spain) from the University of Extremadura.
Funding Information:
Daniel Caballero thanks the ?Junta de Extremadura? for the post-doctoral grant (PO17017). The authors wish to acknowledge the funding received from the FEDER-MICCIN Infrastructure Research Project (UNEX-10-1E-402), Junta de Extremadura economic support for research group (GRU18138 and GRU18104) and for the Regional Government Board ? Research Project (IB16089). We also wish to thank the Animal Source Foodstuffs Innovation Services (SiPA) (C?ceres, Spain) from the University of Extremadura.
Publisher Copyright:
© 2021 Elsevier Ltd
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