Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions
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DOI: 10.3390/foods11081066
Abstract: Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the… read more here.
Keywords: pork chicken; chicken meatballs; fat reduction; pork ... See more keywords
Research on the Authenticity of Mutton Based on Machine Vision Technology
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DOI: 10.3390/foods11223732
Abstract: To realize the real-time automatic identification of adulterated minced mutton, a convolutional neural network (CNN) image recognition model of adulterated minced mutton was constructed. Images of mutton, duck, pork and chicken meat pieces, as well… read more here.
Keywords: pork chicken; minced mutton; duck pork; adulterated minced ... See more keywords