Tópicos Sugeridos dentro de su búsqueda.
Tópicos Sugeridos dentro de su búsqueda.
Buscar alternativas:
meat processing » event processing (Expander búsqueda), data processing (Expander búsqueda), a processing (Expander búsqueda)
text processing » event processing (Expander búsqueda), fruit processing (Expander búsqueda)
meat processing » event processing (Expander búsqueda), data processing (Expander búsqueda), a processing (Expander búsqueda)
text processing » event processing (Expander búsqueda), fruit processing (Expander búsqueda)
1
artículo
Publicado 2024
Enlace
Enlace
This work proposes an electronic equipment which determines the marbling grade in beef rib eye according to the American grading scale using digital image processing and machine learning, achieving an 88.89 % coincidence level with grading done by beef specialists. Existing solutions which use image processing usually require calibration methods due to working in non-controlled environments. Furthermore, they only acquire the fat distribution from the longissimus dorsi muscle with an approximate accuracy of 80 %, without referring the distribution to any quality standard. In this work, meat samples are placed in a food grade stainless-steel enclosure with a touch screen and a digital RGB camera. The device acquires an image of the rib eye, which is then analyzed using techniques such as adaptive histogram analysis based on the HSV color model, histogram peaks detection for grayscale thre...
2
artículo
Publicado 2024
Enlace
Enlace
Los aceites esenciales extraídos de diversas partes de las plantas han sido empleados desde tiempos ancestrales con fines medicinales, condimentarios, conservantes y aromatizantes. En este estudio, se llevó a cabo una exhaustiva revisión bibliográfica sobre el uso de aceites esenciales en la industria de embutidos. Se empleó la metodología PRISMA para recopilar la información, obteniendo un total de 15 documentos técnicos y 17 documentos específicos sobre aceites de plantas aromáticas y sus efectos en productos cárnicos, siguiendo criterios de inclusión y considerando palabras clave relevantes. En conclusión, la inclusión de aceites esenciales en la elaboración de productos cárnicos no solo favorece su conservación, sino que también mejora sus características organolépticas y añade funcionalidad al producto final. Este estudio destaca la importancia de los aceites es...
3
artículo
Publicado 2024
Enlace
Enlace
The application of computer technologies associated with sensors and artificial intelligence (AI) in the quantification and qualification of quality parameters of meat products of various domestic species is an area of research, development, and innovation of great relevance in the agri-food industry. This review covers the most recent advances in this area, highlighting the importance of computer vision, artificial intelligence, and ultrasonography in evaluating quality and efficiency in meat products’ production and monitoring processes. Various techniques and methodologies used to evaluate quality parameters such as colour, water holding capacity (WHC), pH, moisture, texture, and intramuscular fat, among others related to animal origin, breed and handling, are discussed. In addition, the benefits and practical applications of the technology in the meat industry are examined, such as...
4
artículo
Publicado 2024
Enlace
Enlace
The application of computer technologies associated with sensors and artificial intelligence (AI) in the quantification and qualification of quality parameters of meat products of various domestic species is an area of research, development, and innovation of great relevance in the agri-food industry. This review covers the most recent advances in this area, highlighting the importance of computer vision, artificial intelligence, and ultrasonography in evaluating quality and efficiency in meat products’ production and monitoring processes. Various techniques and methodologies used to evaluate quality parameters such as colour, water holding capacity (WHC), pH, moisture, texture, and intramuscular fat, among others related to animal origin, breed and handling, are discussed. In addition, the benefits and practical applications of the technology in the meat industry are examined, such as...
5
artículo
Publicado 2021
Enlace
Enlace
The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...
6
artículo
Publicado 2021
Enlace
Enlace
The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...
7
artículo
Publicado 2021
Enlace
Enlace
The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...
8
artículo
Publicado 2008
Enlace
Enlace
This study had the objective to analyze the mental processes in terms of the thinking abilities and the cognitive functions as well as some levels of text processing that distinguish (differentiate) good and poor reader students from High School. The analysis was based on the theories: The Structural Cognitive Modifiability of Reuven Feuerstein and the Text Processing of W. Kintsch and T.A Van Dick. The cognitive demands of solution from each one of the questions of a standardized reading test were analyzed as mentioned before. The following cognitive processes were identified and organized: Classification, Analysis-Synthesis, Logic inference and Hypothetical reasoning.
9
artículo
Publicado 2008
Enlace
Enlace
This study had the objective to analyze the mental processes in terms of the thinking abilities and the cognitive functions as well as some levels of text processing that distinguish (differentiate) good and poor reader students from High School. The analysis was based on the theories: The Structural Cognitive Modifiability of Reuven Feuerstein and the Text Processing of W. Kintsch and T.A Van Dick. The cognitive demands of solution from each one of the questions of a standardized reading test were analyzed as mentioned before. The following cognitive processes were identified and organized: Classification, Analysis-Synthesis, Logic inference and Hypothetical reasoning.
10
artículo
Publicado 2015
Enlace
Enlace
This is a comparative correlational research aimed to investigate the predictability of speed reading and cognitive processes in syntactic and semantic levels when making inferences; also to find their relationships and to compare each with the type of school management and the age in 304 students in 4th and 5th grades in primary school in the districts of Los Olivos, Comas, San Juan de Lurigancho, San Martin de Porres and Carabayllo, located in Lima, Peru. Pruebas de medición de procesos cognitivos de la Batería BECOLE (BECOLE measurement of cognitive processes test) by Galve (2005); prueba evaluación de elaboración inferencial-PELI (PELI assessment of making inferences test) (PELI) by Holguin (2013) and medición de la velocidad lectora temporalizada-METVELO3 (METVELO 3 - reading speed timing measurement); were used. The instruments responded in favor of reliability, content and co...
11
artículo
Publicado 2015
Enlace
Enlace
The research is a comparative method, transversal. It had the pur¬pose to compare the goals and motivations in choosing a profes¬sional career in 347 students of university first terms in Kinder¬garten Education, Primary Education, and Languages, all of them in a range of 20 to 22 years old. An instrument with three versions was elaborated, based on the theoretical framework proposed by Gámez y Marrero (2003). The evidences confirm significant dif¬ferences in the goals and motivations; these differences are more noticeable between students of the careers of Primary Education and Languages (sig. <.001), and between Kindergarten Education and Languages (sig.<.001). Finally, the goals and motivations were largely differentiated according to the gender (sig.<. 005), being the average for women (prom.=139.3/sig.<.005).
12
artículo
Publicado 2020
Enlace
Enlace
The article examines the development of speech in elementary school students. The research objective is to determine the status of coherent speech development in 3rd-grade students in the process of constructive and artistic activity. The article defines the criteria (structural and compositional, communicative and productive, and communicative and creative), indicators, and levels of development of coherent speech in elementary school students in the process of constructive and artistic activity. Each criterion includes a group of qualitative content-disclosing indicators and characterizes the achievements of students in the intended type of activity. Based on this, the authors have developed a methodological tool that allows them to diagnose coherent speech development in 3rd-grade students in the process of constructive and artistic activity and to conduct a precise quantitative diffe...
13
artículo
The current research aims to reassess no traditional meats that in sausage shape get to entry in the local market, according to their nutritional qualities, such as low cholesterol and high protein, which shows the alpaca meat against pork, and also revalue mutton. The presence of Gigartina chamissoi (seaweed) in the formulation is important as a source of iodine, complex polysaccharides (fiber) and natural gelling agents which increase its biological value. Gigartina chamissoi besides raise its nutritional value, constitutes a prebiotic product for counter propensities against cancer cells in tissues such as mucous (esophagus, stomach), glandular (breast) and glandularvessels (prostate). To this effect has been developed an experimental design allowing manufacture sausages in more optimal hygienic conditions. The proximal chemical analysis of the finished product (Table 9) showed that F...
14
artículo
The current research aims to reassess no traditional meats that in sausage shape get to entry in the local market, according to their nutritional qualities, such as low cholesterol and high protein, which shows the alpaca meat against pork, and also revalue mutton. The presence of Gigartina chamissoi (seaweed) in the formulation is important as a source of iodine, complex polysaccharides (fiber) and natural gelling agents which increase its biological value. Gigartina chamissoi besides raise its nutritional value, constitutes a prebiotic product for counter propensities against cancer cells in tissues such as mucous (esophagus, stomach), glandular (breast) and glandularvessels (prostate). To this effect has been developed an experimental design allowing manufacture sausages in more optimal hygienic conditions. The proximal chemical analysis of the finished product (Table 9) showed that F...
15
artículo
Publicado 2024
Enlace
Enlace
Beef aging is a process that involves the interaction of enzymes and chemical transformations that directly influence changes in flavor and texture, which in turn can determine the sensory experience for guests. The purpose of this study was to compare, in terms of texture, the aging of beef brisket cuts through two techniques: with animal fat coating and dry aging, over a period of 21 days, and to determine the acceptability of end consumers. The cuts were stored under controlled temperature and moisture conditions (2 °C and 60 % relative moisture, respectively), with continuous monitoring to ensure food safety. Finally, they were cut into 2 cm thick steaks, fried to medium doneness with salt, and sensorially evaluated by a panel of 27 individuals. The results revealed an acceptance rate of 74.1 % for the meat sample aged with animal fat, surpassing the dry-aged sample (22.3 %) and the...
16
artículo
Publicado 2024
Enlace
Enlace
Beef aging is a process that involves the interaction of enzymes and chemical transformations that directly influence changes in flavor and texture, which in turn can determine the sensory experience for guests. The purpose of this study was to compare, in terms of texture, the aging of beef brisket cuts through two techniques: with animal fat coating and dry aging, over a period of 21 days, and to determine the acceptability of end consumers. The cuts were stored under controlled temperature and moisture conditions (2 °C and 60 % relative moisture, respectively), with continuous monitoring to ensure food safety. Finally, they were cut into 2 cm thick steaks, fried to medium doneness with salt, and sensorially evaluated by a panel of 27 individuals. The results revealed an acceptance rate of 74.1 % for the meat sample aged with animal fat, surpassing the dry-aged sample (22.3 %) and the...
17
artículo
Publicado 2020
Enlace
Enlace
The article examines the development of speech in elementary school students. The research objective is to determine the status of coherent speech development in 3rd-grade students in the process of constructive and artistic activity. The article defines the criteria (structural and compositional, communicative and productive, and communicative and creative), indicators, and levels of development of coherent speech in elementary school students in the process of constructive and artistic activity. Each criterion includes a group of qualitative content-disclosing indicators and characterizes the achievements of students in the intended type of activity. Based on this, the authors have developed a methodological tool that allows them to diagnose coherent speech development in 3rd-grade students in the process of constructive and artistic activity and to conduct a precise quantitative diffe...
18
artículo
Publicado 2023
Enlace
Enlace
While composing vocal music, it is usually required an extra “set of rules” that is generally related with the language of the text used in the music. Each language has characteristics connected with its pronunciation, prosody, meaning, etc., that are necessary in order to set the text in a way that is understandable, but also some of these “quirks” can be exploitable and shape the music in a way that is closer to the sound, rhythm or even the culture carried by the language. This first paper on the topic addresses the use of Latin language in musical composition, as many others have tackled its pronunciation in performance but there is not much written about how a composer can use the language confidence and efficiency. In this paper, the concepts of syllable length and tonic accent in Latin will be introduced and they will be explained and applied through musical examples from ...
19
artículo
Publicado 2023
Enlace
Enlace
Based on a reflection on the reduced place of national history in the official educational proposal, the contents that appear in school textbooks on the processes that led to the Peruvian emancipation are analyzed, as well as the difficulties related to the development of virtual classes as a consequence of the health emergency. The centralism of the official educational proposal, despite some efforts to influence regional processes, is also mentioned. A brief account of what has already been said on the subject is presented, reflecting on the concrete problems of teachers, such as the difficulty to access, renew or improve their classroom materials, and also commenting on the problems of students in the classroom and outside it, such as poor connectivity, emotional problems at family and individual level and the eventual school dropout, situations that were aggravated by the usual disd...
20
artículo
Publicado 2006
Enlace
Enlace
The problem of inferential comprehension of specialized texts by students of general studies at a private university (N=717) was the main axis of analysis in this study. The intention was to know the strategies that they used to understand a scientific text. When we analyzed by means of the factorial analysis the cognitive activities they undertook when reading a text of Psychology, we reached a solution of two factors: F1, macro structural processing; and F2 model of the situation. The intervention of the professors was recommended who must promote their approach to the text and teach them adequate strategies for the comprehension of scientific texts of the courses they are in charge.
