Research of Chinese Residents' Meat Consumption based on double logarithmic linear expenditure model and the LA/AIDS model

Li, Ganqiong; Li, Denghua; Yue, Qin

doi:10.1109/dfhmc52214.2020.00039

Cited by 2 publications

(2 citation statements)

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“…of human, meat is the indispensable food in daily life (Mann, 2018). In recent years, with the changes of human living habits and the increase of human income, the consumption of meat or meat products has been increased significantly (Li, Li, & Qin, 2020; Li, Li, Yu, et al, 2020). More and more attention from consumers and management departments are paid to meat authenticity which are considered to be one of the attributes of meat quality.…”

Section: Introductionmentioning

confidence: 99%

“…Many traditional chemical detection methods, such as sensory evaluation, enzyme linked immunosorbent assay, molecular biological methods, electronic nose technology and biomass spectrometry technology have disadvantages like low detection rate, long time consuming, damage to samples and complex operation (Fan & Han, 2021;Giovannacci et al, 2004;Leitner et al, 2006;Li, Li, & Qin, 2020;Li, Li, Yu, et al, 2020;Ropodi et al, 2015;Tanabe et al, 2007). Hyperspectral imaging (HSI) that integrates rich spectral and spatial information has become one of the most promising methods for rapid and nondestructive detection of meat adulteration (Xiong et al, 2017), for instance, shrimp mixed with gelatin (Wu et al, 2013), chicken meat mixed with soy protein (Wang et al, 2019), mutton mixed with duck (Zheng et al, 2019), beef mixed with pork (Guo et al, 2020) and so on.…”

Section: Introductionmentioning

confidence: 99%

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Detection of starch in minced chicken meat based on hyperspectral imaging technique and transfer learning

Yang

Sun

Cheng

et al. 2023

J Food Process Engineering

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In order to the quickly and nondestructively detect whether starch is adulterated in minced chicken meat, a novel method combining hyperspectral imaging (HSI) technique with transfer learning was proposed in this study. First of all, hyperspectral images of minced chicken meat with different mass fractions of starch were collected and spectral information of the samples in the range of 400.89-1000.19 nm was extracted. Then, the hyperspectral data was preprocessed via continuous wavelet transform (CWT), which transformed the pixel-level hyperspectral data into twodimensional spectrograms. Furthermore, classification model for identifying starch in minced chicken meat was constructed based on the GoogLeNet network pretrained on ImageNet data set. Finally, the support vector machine (SVM) model and the convolutional neural network (CNN) model without transfer learning were established for comparison. The results indicated that the model based on GoogLeNet network had a higher classification accuracy, up to 98.6%. Therefore, this study demonstrates the feasibility of the detection of starch in minced chicken meat based on HSI technique and transfer learning.Practical applications: The identification of starch in the minced chicken meat is of particular significance for maintaining the market order and safeguarding the human health. An innovative method based on hyperspectral imaging technique and transfer learning to identify whether the minced chicken meat mixed with starch was proposed in this study. The method achieved quickly, nondestructively and accurately detection of starch in minced chicken meat.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Detection of starch in minced chicken meat based on hyperspectral imaging technique and transfer learning

Yang

Sun

Cheng

et al. 2023

J Food Process Engineering

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Beneficial effects of sour pork fermented with a Lactobacillus plantarum strain on lowering blood lipids in mice

Xu,

Zhang,

et al. 2024

IFRJ

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As a type of main meat food, pork is widely accepted, and has been used over a long time by residents in China. However, its high cholesterol is the primary unfavourable factor that influences human health. The reduction of cholesterol content in pork through fermentation using probiotics may be a promising candidate approach. In the present work, the probiotic strains were obtained from traditional naturally fermented foods, and identified via monoclonal culture, morphological observation, biochemical detection, and 16S rRNA sequencing. The dominant strain was used to produce sour pork, which was applied to regulate lipid metabolism in mice. Results showed that a total of 31 strains were identified from the traditional naturally fermented foods, of which four strains had similar characteristics to Lactobacillus plantarum, and displayed good capacity for cholesterol degradation with metabolism efficiencies of 75.31% (DC2 strain), 68.01% (PC1 strain), 60.49% (SC1 strain), and 58.02% (DC1 strain). The dominant strain DC2 had 99.93% homology with L. plantarum. Following fermentation with DC2 strain (4 × 106 CFU/g inoculum size, 20-day incubation), the cholesterol in sour pork was significantly reduced with 77.2% efficiency. The serum lipids in mice that were fed with sour pork were significantly lower than those in mice that were fed with normal pork. In summary, a L. plantarum strain with good capacity for cholesterol degradation was obtained (CCTCC NO: M 2019121). The strain can be used to produce fermented sour pork. Dietary sour pork may be beneficial for lowering blood lipid levels.

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Research of Chinese Residents' Meat Consumption based on double logarithmic linear expenditure model and the LA/AIDS model

Cited by 2 publications

References 0 publications

Detection of starch in minced chicken meat based on hyperspectral imaging technique and transfer learning

Detection of starch in minced chicken meat based on hyperspectral imaging technique and transfer learning

Beneficial effects of sour pork fermented with a Lactobacillus plantarum strain on lowering blood lipids in mice

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