Real-time and rapid prediction of TVB-N of livestock and poultry meat at three depths for freshness evaluation using a portable fluorescent film sensor

Zhang, Duoduo; Li, Zhu; Jiang, Qingwei; Ge, Xinyu; Yu, F. Richard; Peng, Junxia; Liu, Yongfeng

doi:10.1016/j.foodchem.2022.134041

Cited by 25 publications

(8 citation statements)

References 34 publications

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“…10 mL filtrate was mixed with 5 mL of 10 g/L magnesia suspension and diluted for 5 min, and the same volume of deionized water was used as the control group. The distillate was collected in a conical flask containing 10 mL boric acid (20 g/L), and then titrated with the hydrochloric acid (0.01 mol/L) to the end point ( Zhang et al, 2023 ). The amount of TVB-N was calculated as following equation:

…”

Section: Methodsmentioning

confidence: 99%

Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation

Wang²,

et al. 2023

Food Chemistry: X

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…”

Section: Methodsmentioning

confidence: 99%

Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation

Wang²,

et al. 2023

Food Chemistry: X

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“…It is anticipated that by 2050, an average size (∼50,000 birds) chicken farm will be able to create 4.1 million data points using different sensors and other IoT‐connected appliances (Astill et al., 2020; Wongchai et al., 2022). On today's high‐tech farms, a vast array of sensors are used to measure bird weight, temperature, feed and water intake, humidity, ammonia levels, CO 2 levels, and several other characteristics (Astill et al., 2020; Lin et al., 2016; Zhang et al., 2023). Data analytics also help to project outcomes by collecting and analyzing this data.…”

Section: Application Of I40 Technologies In the Egg Industrymentioning

confidence: 99%

Non‐destructive optical sensing technologies for advancing the egg industry toward Industry 4.0: A review

Ahmed,

Hossainy,

Khaliduzzaman

et al. 2023

Comp Rev Food Sci Food Safe

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The egg is considered one of the best sources of dietary protein, and has an important role in human growth and development. With the increase in the world's population, per capita egg consumption is also increasing. Ground‐breaking technological developments have led to numerous inventions like the Internet of Things (IoT), various optical sensors, robotics, artificial intelligence (AI), big data, and cloud computing, transforming the conventional industry into a smart and sustainable egg industry, also known as Egg Industry 4.0 (EI 4.0). The EI 4.0 concept has the potential to improve automation, enhance biosecurity, promote the safeguarding of animal welfare, increase intelligent grading and quality inspection, and increase efficiency. For a sustainable Industry 4.0 transformation, it is important to analyze available technologies, the latest research, existing limitations, and prospects. This review examines the existing non‐destructive optical sensing technologies for the egg industry. It provides information and insights on the different components of EI 4.0, including emerging EI 4.0 technologies for egg production, quality inspection, and grading. Furthermore, drawbacks of current EI 4.0 technologies, potential workarounds, and future trends were critically analyzed. This review can help policymakers, industrialists, and academicians to better understand the integration of non‐destructive technologies and automation. This integration has the potential to increase productivity, improve quality control, and optimize resource management toward sustainable development of the egg industry.

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“…By now, sensory evaluation (Kaur et al ., 2021), TVB‐N (Bekhit et al ., 2021b) and microorganism counts (Wang et al ., 2012) are key techniques of meat freshness evaluation. However, these methods are destructive, time‐consuming and inefficient, which are not competent to handle the contemporary rapid dynamic industrial technologies and production processes (Her et al ., 2019; Tahir et al ., 2022; Zhang et al ., 2023).…”

Section: Introductionmentioning

confidence: 99%

A multiple parameters fusion model based on hydrogen sulfide for accurately evaluating the freshness of lamb meat

Zhang

et al. 2023

Int J of Food Sci Tech

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Summary Hydrogen sulfide (H2S), as an important freshness indicator of meat, can effectively reflect the degree of spoilage. However, establishing a multiple parameters fusion model with temperature correction to fit the relationship between the H2S concentration and other freshness indicators is still a challenge. In this study, the M. longissimus thoracis et lumborum muscle (LTL) of lamb was stored in air packaging at 0 °C, 4 °C, 8 °C, 12 °C and 25 °C, respectively, to monitor the changes of gaseous H2S and other fresh indicators. The correlation analysis indicates that H2S concentration is highly consistent with lamb meat freshness. During the analysis, the well‐fitted Stirling models show high statistical relationships between H2S and total viable count (TVC)/total volatile base nitrogen (TVB‐N) values with the determination coefficients (R2) all exceeding 0.9000. Subsequently, the fusion freshness prediction models with the temperature corrections were successfully established by fusing the exponential models into the Stirling models. As verified, the fusion freshness prediction models based on H2S concentration can offer accurate predictions of the TVC and TVB‐N values of lamb meat at different temperatures with an R2 of 0.9352 and 0.8627, respectively. The proposed models might be used to accurately forecast and evaluate the freshness of meat in the process of storage.

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Real-time and rapid prediction of TVB-N of livestock and poultry meat at three depths for freshness evaluation using a portable fluorescent film sensor

Cited by 25 publications

References 34 publications

Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation

Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation

Non‐destructive optical sensing technologies for advancing the egg industry toward Industry 4.0: A review

A multiple parameters fusion model based on hydrogen sulfide for accurately evaluating the freshness of lamb meat

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