• 센서학회지
• /
• 제30권5호
• /
• pp.300-308
• /
• 2021

Usually, during slaughter, the meat is divided into large chunks by part after deboning. The meat chunks are inspected for the presence of needles with an X-ray scanner. Although needles in the meat chunks are easily detectable, they can also be found in trimmings and meat offals, where meat skins, fat chunks, and pieces of meat from different parts get agglomerated. Detection of needles in trimmings and meat offals becomes challenging because of many needle-like patterns that are detected by the X-ray scanner. This problem can be solved by learning the trimmings or meat offals using deep learning. However, it is not easy to collect a large number of learning patterns in trimmings or meat offals. In this study, we demonstrate the use of deep convolutional generative adversarial network (DCGAN) to create fake images of trimmings or meat offals and train them using a convolution neural network (CNN).

• Asian-Australasian Journal of Animal Sciences
• /
• 제17권4호
• /
• pp.564-568
• /
• 2004

Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing convenience in product preparation besides enhancing tenderness, palatability and value. Milk co-precipitates (MCP) have been reported to improve the nutritional and functional properties of certain meat products. This study was undertaken to evaluate the influence of incorporation of milk co-precipitates at four different levels viz. 0, 10, 15 and 20% on the quality of restructured buffalo meat blocks. Low-calcium milk co-precipitates were prepared from skim milk by heat and salt coagulation of milk proteins. Meat chunks were mixed with the curing ingredients and chilled water in a Hobart mixer for 5 minutes, followed by addition of milk co-precipitates along with condiments and spice mix and again mixed for 5 minutes. Treated chunks were stuffed in aluminium moulds and cooked in steam without pressure for 1.5 h. After cooking, treated meat blocks were compared for different physico-chemical and sensory attributes. Meat blocks incorporated with 10% MCP were significantly better (p<0.05) than those incorporated with 0, 15 and 20% MCP in cooking yield, percent shrinkage and moisture retention. Sensory scores were also marginally higher for meat blocks incorporated with 10% MCP than product incorporated with 15 and 20% MCP, besides being significantly higher than control. On the basis of above results 10% MCP was considered optimum for the preparation of restructured buffalo meat blocks. Instrumental texture profile analysis revealed that meat blocks incorporated with 10% MCP were significantly better (p<0.05) in hardness/ firmness than control although, no significant (p>0.05) differences were observed in cohesiveness, springiness, gumminess and chewiness of both type of samples.

• 한국축산식품학회지
• /
• 제35권4호
• /
• pp.533-540
• /
• 2015

The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined. We marinated meat with 2% Sarcodon aspratus extract, 2% kiwi extract, and 0.2% papain. Beef chunks (3×3×3 cm³) were marinated with distilled water (control), Sarcodon aspratus extract (T1), kiwi extract (T2) or papain (T3) for 48 h at 4℃. There were no significant differences in muscle pH and lightness between control and treated samples. T1 had the lowest redness (p<0.01), and higher cooking loss and water holding capacity than control and T2 (p<0.05). T1 and T3 exhibited lower shear force values than control (p<0.05). Total protein solubility did not differ significantly between T1 and control, but T1 had less myofibrillar protein solubility than control and T2 (p<0.001). The degradation of myosin heavy chain in T1 and T3 was observed. This degradation of myofibrillar protein suggests that Sarcodon aspratus extract could influence tenderization. These results show that aqueous extract of Sarcodon aspratus extract actively affect the tenderness of the bovine longissimus dorsi muscle.

• 한국식품과학회지
• /
• 제30권4호
• /
• pp.842-847
• /
• 1998

Ohmic heating은 식품에 교류 전류를 흘려줄 때 식품 내부에 전기 저항열이 발생되는 것을 이용한 것으로, 이를 기존의 수해동법에 적용하여 해동시간의 단축과 그에 따른 품질 향상 효과를 연구하였다. 자체 제작한 ohmic 수해동 장치에 동결육$(10{\times}10{\times}10{\;}cm)$을 넣고 해동 실험하였다. 윗면이 개방된 acryl box$(12{\times}12{\times}12{\;}cm)$를 용기로 사용하였으며, stainlesssteel 전극$(10{\times}10{\;}cm)$을 양쪽 벽면에 설치하였다. 용기 내 물의 온도를 $20^{\circ}C$ 또는 $10^{\circ}C$로 고정하였다. 해동시간은 동일한 주파수(60 Hz)에서 전압을 높여줄수록$(60{\sim}210{\;}V)$ 단축되었으며, 수해동만을 한 경우에 비해 최고 1/4 이상 단축되었다. 동일한 전압에서 주파수가 높아질수록 $(60{\sim}60{\;}kHz)$ 해동시간이 단축되었으나 그 효과는 크지 않았다. 수해동만을 한 경우나 높은 전압을 적용한 경우보다 낮은 전압을 적용한 경우 drip loss가 적었고 보수력이 우수하였다.