Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Jeng-Hung Liu"'
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
The objective of this study was to compare different methods of evaluating intramuscular fat (IMF) in pork and test the accuracy of using a computer vision system (CVS) on different locations of the loin. Whole pork loins (n = 1,400) were obtained fr
Externí odkaz:
https://doaj.org/article/9102e71b480d46d8ad5b3680beb34d34
Autor:
Carl R Dahlen, Jeng-Hung Liu, Md. Saidul Borhan, Marc L Bauer, Shafiqur Rahman, James D Kirsch, F. E. Keomanivong, Kendall C Swanson, Marsha Kapphahn, M. C. Ruch
Publikováno v:
Animal Feed Science and Technology. 228:132-139
The objective was to determine the effects of degree of dry-rolled corn processing and dried distiller’s grains with solubles (DDGS) inclusion rate on ruminal pH, NH3 and volatile fatty acid (VFA) concentration, total in vitro gas and methane produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90b1db4f111820bae1f4d6444cd408d9
https://doi.org/10.1016/j.anifeedsci.2017.04.016
https://doi.org/10.1016/j.anifeedsci.2017.04.016
Publikováno v:
Animal science journal = Nihon chikusan GakkaihoREFERENCES. 91(1)
In this study, the effects of ultrafiltration technique on the desalination efficiency, nutrient content, physicochemical properties, functional properties, texture profile, and microstructure of salted duck egg white were evaluated. The results show
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82649c4b71a4a3d0b5814f4fae157d09
https://pubmed.ncbi.nlm.nih.gov/32219937
https://pubmed.ncbi.nlm.nih.gov/32219937
Autor:
Yu Zhang, J. M. Young, Guiyun Chen, Jeng Hung Liu, Kunjie Chen, Xin Sun, L. A. Bachmeier, D. J. Newman
Publikováno v:
Advance Journal of Food Science and Technology. 11:593-598
The objective of this study was to investigate the usefulness of pork loin color image features in predicting pork two-tone color grade according to objective L* value. Nine image color features (specifically, the means for two-tone ratios of R, G, B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::385ed1a3c2f1c60c2368bf638ef7e489
https://doi.org/10.19026/ajfst.11.2733
https://doi.org/10.19026/ajfst.11.2733
Publikováno v:
Meat and Muscle Biology. 2
The objective of this study was to investigate the ability of image color features to predict subjective pork color scores. Subjective and instrumental color were assessed on the bloomed, cross-sectional surface of pork longissimus thoracis et lumbor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16898690c1592abfea697c3ef44739af
https://doi.org/10.22175/mmb2018.06.0015
https://doi.org/10.22175/mmb2018.06.0015
Publikováno v:
Animal Science Journal; Jan-Dec2020, Vol. 91 Issue 1, p1-9, 9p
Autor:
Kun Jie Chen, J. M. Young, L. A. Bachmeier, Jeng Hung Liu, D. J. Newman, Rose Marie Somers, Xin Sun
Publikováno v:
Meat science. 113
Color image processing and regression methods were utilized to evaluate color score of pork center cut loin samples. One hundred loin samples of subjective color scores 1 to 5 (NPB, 2011; n=20 for each color score) were selected to determine correlat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfe3cb63500f6964d872de6d216d0387
https://pubmed.ncbi.nlm.nih.gov/26619035
https://pubmed.ncbi.nlm.nih.gov/26619035
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1 (2018)
The objective of this study was to investigate the ability of image color features to predict subjective pork color scores. Subjective and instrumental color were assessed on the bloomed, cross-sectional surface of pork longissimus thoracis et lumbor
Externí odkaz:
https://doaj.org/article/712dd8e99dff4157a71d206b6d677806