This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with f...This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with forage and finished with forage and a commercial feed. The sensory analysis was performed by a seven-member sensory panel that had been trained. The panel evaluated the juiciness, myofibril tenderness, overall tenderness, connective tissue amount and flavor intensity of each sample according to an 8-point scale. The steaks that were to be used in the instrumental analysis were frozen, thawed, and cooked just like those used in the sensory analysis test. In order to assess shear force, the steaks were cooled 2 h at room temperature. Each strip was sheared once with a Warner-Bratzler ceil, and an average shear force value was calculated and recorded for each steak. Water retention capacity was measured as weight loss during cooking. Steaks used for shear force analysis were weighted before and after cooking. Significant differences were observed （P 〈 0.05） among sensory attributes, shear force, and cooking loss values in the beef of castrated and uncastrated. Both the panel and the consumers were able to detect differences in sensory characteristics between castrated and uncastrated, with the ratings favoring the castrated. The Warner-Bratzler device was also able to detect differences in tenderness between both groups, with steer beef having lower shear force and cooking loss values.展开更多
A texture image segmentation based on nonlinear diffusion is presented. The scale of texture can be measured during the process of nonlinear diffusion. A smooth 5-channel vector image with edge preserved, which is com...A texture image segmentation based on nonlinear diffusion is presented. The scale of texture can be measured during the process of nonlinear diffusion. A smooth 5-channel vector image with edge preserved, which is composed of intensity, scale and orientation of texture image, can be achieved by coupled nonlinear diffusion. A multi-channel statistical region active contour is employed to segment this vector image. The method can be seen as a kind of unsupervised segmentation because parameters are not sensitive to different texture images. Experimental results show its high efficiency in the semiautomatic extraction of texture image.展开更多
文摘This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with forage and finished with forage and a commercial feed. The sensory analysis was performed by a seven-member sensory panel that had been trained. The panel evaluated the juiciness, myofibril tenderness, overall tenderness, connective tissue amount and flavor intensity of each sample according to an 8-point scale. The steaks that were to be used in the instrumental analysis were frozen, thawed, and cooked just like those used in the sensory analysis test. In order to assess shear force, the steaks were cooled 2 h at room temperature. Each strip was sheared once with a Warner-Bratzler ceil, and an average shear force value was calculated and recorded for each steak. Water retention capacity was measured as weight loss during cooking. Steaks used for shear force analysis were weighted before and after cooking. Significant differences were observed （P 〈 0.05） among sensory attributes, shear force, and cooking loss values in the beef of castrated and uncastrated. Both the panel and the consumers were able to detect differences in sensory characteristics between castrated and uncastrated, with the ratings favoring the castrated. The Warner-Bratzler device was also able to detect differences in tenderness between both groups, with steer beef having lower shear force and cooking loss values.
文摘A texture image segmentation based on nonlinear diffusion is presented. The scale of texture can be measured during the process of nonlinear diffusion. A smooth 5-channel vector image with edge preserved, which is composed of intensity, scale and orientation of texture image, can be achieved by coupled nonlinear diffusion. A multi-channel statistical region active contour is employed to segment this vector image. The method can be seen as a kind of unsupervised segmentation because parameters are not sensitive to different texture images. Experimental results show its high efficiency in the semiautomatic extraction of texture image.
