Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation

Identifying the quality characteristics of pork floss structure based on deep learning framework

“…Sensory analyzes were performed according to the procedures described by Shen et al (2023) and Cai et al (2021) . A total of 30 sensory assessors underwent an initial screening process (including matching and ranking tests) and nine training sessions on descriptors and methods specific to pork floss, followed by selection of a final group of 19 consumers who consume pork floss at least once per week as assessors (9 men and 10 women).…”