Non-destructive analysis of sensory traits of dry-cured loins by MRI-computer vision techniques and data mining.

Caballero, Daniel; Antequera, Teresa; Caro, Andrés; Ávila, María Del Mar; G Rodríguez, Pablo; Perez-Palacios, Trinidad

Caballero, Daniel; Antequera, Teresa; Caro, Andrés; Ávila, María Del Mar; G Rodríguez, Pablo; Perez-Palacios, Trinidad.

Afiliação

Caballero D; Food Technology, Meat and Meat Products Research Institute, University of Extremadura, 10003, Cáceres, Spain.
Antequera T; Food Technology, Meat and Meat Products Research Institute, University of Extremadura, 10003, Cáceres, Spain.
Caro A; Department of Computer Science, Meat and Meat Products Research Institute, University of Extremadura, 10003, Cáceres, Spain.
Ávila MDM; Department of Computer Science, Meat and Meat Products Research Institute, University of Extremadura, 10003, Cáceres, Spain.
G Rodríguez P; Department of Computer Science, Meat and Meat Products Research Institute, University of Extremadura, 10003, Cáceres, Spain.
Perez-Palacios T; Food Technology, Meat and Meat Products Research Institute, University of Extremadura, 10003, Cáceres, Spain.

J Sci Food Agric ; 97(9): 2942-2952, 2017 Jul.

Article em En | MEDLINE | ID: mdl-27861925

Assuntos

Imageamento por Ressonância Magnética/métodos; Produtos da Carne/análise; Animais; Mineração de Dados; Conservação de Alimentos; Humanos; Suínos; Paladar

Palavras-chave

Iberian loin; computational texture features; data mining; magnetic resonance imaging; sensory traits

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Imageamento por Ressonância Magnética / Produtos da Carne Tipo de estudo: Evaluation_studies Limite: Animals / Humans Idioma: En Ano de publicação: 2017 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google