• Asian-Australasian Journal of Animal Sciences
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• v.32 no.7
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• pp.1015-1026
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• 2019

Objective: The objective of this study was to evaluate three different degrees of white striping (WS) addressing their automatic assessment and customer acceptance. The WS classification was performed based on a computer vision system (CVS), exploring different machine learning (ML) algorithms and the most important image features. Moreover, it was verified by consumer acceptance and purchase intent. Methods: The samples for image analysis were classified by trained specialists, according to severity degrees regarding visual and firmness aspects. Samples were obtained with a digital camera, and 25 features were extracted from these images. ML algorithms were applied aiming to induce a model capable of classifying the samples into three severity degrees. In addition, two sensory analyses were performed: 75 samples properly grilled were used for the first sensory test, and 9 photos for the second. All tests were performed using a 10-cm hybrid hedonic scale (acceptance test) and a 5-point scale (purchase intention). Results: The information gain metric ranked 13 attributes. However, just one type of image feature was not enough to describe the phenomenon. The classification models support vector machine, fuzzy-W, and random forest showed the best results with similar general accuracy (86.4%). The worst performance was obtained by multilayer perceptron (70.9%) with the high error rate in normal (NORM) sample predictions. The sensory analysis of acceptance verified that WS myopathy negatively affects the texture of the broiler breast fillets when grilled and the appearance attribute of the raw samples, which influenced the purchase intention scores of raw samples. Conclusion: The proposed system has proved to be adequate (fast and accurate) for the classification of WS samples. The sensory analysis of acceptance showed that WS myopathy negatively affects the tenderness of the broiler breast fillets when grilled, while the appearance attribute of the raw samples eventually influenced purchase intentions.

• Animal Bioscience
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• v.35 no.2
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• pp.281-289
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• 2022

Objective: The aim of this study was to characterize the exopolysaccharides (EPS)-producing lactic acid bacteria from Taiwanese ropy fermented milk (TRFM) for developing a clean label low-fat fermented milk. Methods: Potential isolates from TRFM were selected based on the Gram staining test and observation of turbid suspension in the culture broth. Random amplified polymorphic DNA-polymerase chain reaction, 16S rRNA gene sequencing, and API CHL 50 test were used for strain identification. After evaluation of EPS concentration, target strains were introduced to low-fat milk fermentation for 24 h. Fermentation characters were checked: pH value, acidity, viable count, syneresis, and viscosity. Sensory evaluation of fermented products was carried out by 30 volunteers, while the storage test was performed for 21 days at 4℃. Results: Two EPS-producing strains (APL15 and APL16) were isolated from TRFM and identified as Lactococcus (Lc.) lactis subsp. cremoris. Their EPS concentrations in glucose and lactose media were higher than other published strains of Lc. lactis subsp. cremoris. Low-fat fermented milk separately prepared with APL15 and APL16 reached pH 4.3 and acidity 0.8% with a viable count of 9 log colony-forming units/mL. The physical properties of both products were superior to the control yogurt, showing significant improvements in syneresis and viscosity (p<0.05). Our low-fat products had appropriate sensory scores in appearance and texture according to sensory evaluation. Although decreasing viable cells of strains during the 21-day storage test, low-fat fermented milk made by APL15 exhibited stable physicochemical properties, including pH value, acidity, syneresis and sufficient viable cells throughout the storage period. Conclusion: This study demonstrated that Lc. lactis subsp. cremoris APL15 isolated from TRFM had good fermentation abilities to produce low-fat fermented milk. These data indicate that EPS-producing lactic acid bacteria have great potential to act as natural food stabilizers for low-fat fermented milk.

• Korean Journal of Poultry Science
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• v.34 no.2
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• pp.111-117
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• 2007

This experiment was conducted to research the effects of Yellow Clay(YC) on the sensory evaluation of cooked meat in broiler chicks. A total of 216 one day old broiler chicks were divided into 6 groups at random. The six groups are consisted of one control group, to which no YC was added, and 5 groups to which an amount of YC was differently added. Diets contained 0.5, 1.0, 2.0, 4.0 and 8.0% of YC and fed to the 5 group broilers for 6 weeks. The lightness of meat in the broilers treated with YC was significantly higher than that of the control group in after-cooking(P<0.05). Besides, the lightness of meat was higher after-cooking than before-cooking. The properties of hardness, gumminess and chewiness were significantly lowered in the groups treated with Yellow Clay, as the amount of Yellow Clay increased at before-cooking and after-cooking(P<0.05). The turbidity of stock was higher in the groups treated with Yellow Clay as the percentage level of Yellow Clay increased, compared with the control group(P<0.05). The acceptability of color, flavor, and texture of meat and stock was higher in the groups treated with Yellow Clay, when compared with that of the control group(P<0.05). In total, the group treated with the 4 percentage of Yellow Clay was the highest in the overall preference(P<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.757-765
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• 2009

Bread was prepared with different concentrations of Pleurotus eryngii powder ($2.5{\sim}10.0%$), and the fermentation characteristics were investigated. While pH of dough increased, fermentation power of dough expansion by fermentation decreased with the increase of Pleurotus eryngii powder added. Although bread weight decreased, there were no significant differences in dough weight, dough yield and baking loss as Pleurotus eryngii powder content increased. In case of volume and specific volume, they were significantly decreased as Pleurotus eryngii powder content increased. Size of bread decreased gradually and aircell uniformity became bigger and random as Pleurotus eryngii powder content increased. As the results of color values, L and b values of crust decreased; however, there was no significant difference in a value. L value of crumb decreased although a and b values increased by adding the Pleurotus eryngii powder content. In the textual characteristics, hardness, gumminess and brittleness of bread significantly increased as Pleurotus eryngii powder content increased. Cohesiveness and springiness of bread decreased as Pleurotus eryngii powder content increased. In case of free amino acid, Glu content was the largest in most samples and most amino acid contents increased by adding the Pleurotus eryngii powder content except for Asp. In descriptive test, scores of color, flavor, hardness and palatability increased, however aircell uniformity, springiness and moistness decreased as Pleurotus eryngii powder content increased. As the results of preference test, color was the best preferred in control${\sim}5.0%$ groups without significant difference. The preference of flavor and texture was in the order of 2.5% group> 5.0% group> 7.5% group> control> 10.0% group as 2.5% group was the most preferred.