Ionic-liquid doped polymeric composite as passive colorimetric sensor for meat freshness as a use case.
Sign Up to like & getrecommendations! Published in 2021 at "Talanta"
DOI: 10.1016/j.talanta.2020.121778
Abstract: A composite membrane containing 1,2-naphthoquinone-4-sulfonic acid sodium salt (NQS) embedded in an ionic liquid (IL)- polydimethylsiloxane (PDMS)- tetraethyl orthosilicate (TEOS)- SiO2 nanoparticles (NPs) polymeric matrix is proposed. The selected IL was 1-methyl-3-octylimidazolium hexafluorophosphate (OMIM PF6).… read more here.
Keywords: ionic liquid; liquid doped; doped polymeric; meat freshness ... See more keywords
A functional mutation in the AMPD1 promoter region affects promoter activity and breast meat freshness in chicken.
Sign Up to like & getrecommendations! Published in 2020 at "Animal genetics"
DOI: 10.1111/age.13025
Abstract: Freshness is an important index to determine the quality deterioration (protein degradation and changes in appearance) of chilled chicken meat and is a primary consideration of consumers. Adenosine monophosphate deaminase 1 (AMPD1) catalyzes the deamination… read more here.
Keywords: promoter region; breast meat; meat freshness; meat ... See more keywords
A nondestructive intelligent approach to real‐time evaluation of chicken meat freshness based on computer vision technique
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.13039
Abstract: In this study, the capability of a procedure based on combination of computer vision (CV) and artificial intelligence techniques examined for intelligent and nondestructive prediction of chicken meat freshness during the spoilage process at 4°C.… read more here.
Keywords: chicken meat; computer vision; meat freshness; meat ... See more keywords
Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11081144
Abstract: This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at −2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color,… read more here.
Keywords: meat; meat freshness; peptide; pork meat ... See more keywords