Quality Differences in Braised Beef Brisket with Tomato Processed by Gradient-Temperature Sterilization and High-Temperature Sterilization

This study aimed to investigate the difference in flavor, texture, color, and sensory quality of braised beef brisket with tomato made by gradient-temperature sterilization (GTS) and high-temperature sterilization (HTS) using an electronic nose, gas chromatography-mass spectrometry (GC-MS), an electronic tongue, a texture analyzer, a colorimeter, and sensory evaluation. The results indicated that both GTS and HTS significantly affected the composition and content of volatile flavor compounds. A total of 63 volatile compounds were identified in GTS, HTS, and unsterilized (US) samples. Notably, the GTS sample demonstrated superiority to the HTS sample and higher similarity to the US sample in retaining p-methoxybenzaldehyde, benzaldehyde, eucalyptol, linalool, furfuryl alcohol, α-terpineol, 4‑allylbenzyl ether, and fenchone as well as flavor balance. Furthermore, electronic nose analysis revealed that the GTS sample produced higher response values for hydrocarbons and alcohols on the W1S and W2S sensors, respectively, and its overall odor characteristics were more similar to those of the US sample. Electronic tongue analysis indicated that GTS minimized undesirable sour, bitter, and astringent tastes, while preserving higher levels of umami and richness. Texture analysis showed that the GTS sample was significantly superior to the HTS sample and similar to the US sample in terms of hardness, adhesiveness, and chewiness. Colorimetric analysis revealed that the GTS sample had the highest brightness (L*) and yellowness (b*), whereas the HTS sample exhibited the lowest brightness and pronounced color changes. Sensory evaluation indicated that the GTS sample demonstrated the most balanced performance in color, flavor, and texture, with the highest overall score, suggesting that GTS is an ideal choice for optimizing the sterilization process of braised beef brisket with tomato. In conclusion, GTS outperformed HTS in preserving the natural flavor characteristics and the textural integrity of braised beef brisket with tomato, providing a scientific basis for optimizing the sterilization process of this product

Effects of Packaging with Different Oxygen Resistance Materials on the Quality of Fresh Pork

To evaluate the effect of different resistance oxygen of packaging materials opposite preservation of fresh meat, pork was packaged with 4 kinds of oxygen resistance grade packaging materials, high (HORP, 1.70 cm3/(m2·24 h·0.1 MPa)), medium (MORP, 23.95 cm3/(m2·24 h·0.1 MPa)), low oxygen resistance (LORP, 1631.44 cm3/(m2·24 h·0.1 MPa)) bags along with oxygen permeable packaging (OPP, 10600.00 cm3/(m2·24 h·0.1 MPa)) in this experiment. Samples were stored at 4 ℃ for 0, 3, 6, 9, 12, and 15 d. The total viable count (TVC), pH, total volatile basic nitrogen (TVB-N) value, water holding capacity, tenderness, protein oxidation and volatile odor of fresh pork during storage were measured and investigated. Results showed that TVC of fresh pork in HORP, MORP, LORP and OPP on 15 d increased to 5.86, 5.72, 6.90 and 7.43 lg CFU/g compared with 0 d (3.82 lg CFU/g) respectively. Compared to OPP group, the increase of TVB-N value and carbonyl group content on 15 d were significantly (P<0.05) inhibited by HORP and MORP group, inhibited protein oxidation of pork during the storage period, the content of total sulfhydryl group in HORP and MORP group was higher than that of OPP group. The microstructure of muscles fibers detected by scanning electron microscope in the HORP and MORP group was observed to have the best structural integrity. The results of electronic nose measurement showed that the response values of fresh pork in all groups to W1W (sensitive to sulfide) and W5S (sensitive to nitrogen oxides) exhibited the greatest differences, and the HORP and MORP group could obviously reduce the production of sulfur and nitrogen oxides in fresh pork during storage. In summary, both HORP and MORP were more suitable for storing fresh pork at 4 ℃. In terms of extending the shelf life, 15 days or more could be expected

Design and Verification of Fuzzy Neural Network Automatic Control Algorithm in Intelligent Agriculture

Abstract Through the analysis and in-depth study of the fuzzy control system model and neural network, the optimal control strategy is obtained by the organic combination of fuzzy reasoning and neural network analysis training, and the automatic control algorithm based on fuzzy neural network is designed. The modified algorithm is applied and verified in Modern Agriculture Demonstration Park of Chengdu Agricultural College. The results show that the designed algorithm can meet the demand of automatic control in the field of intelligent agricultural control, and the control system has good universality and scalability. The application of automatic control algorithm based on fuzzy neural network can accelerate the development of agricultural modernization in China, and lay a solid foundation for the further research on the application of automatic control in other fields.</jats:p

Fatigue Life Prediction of Serpentine Interconnects on Soft Elastomers for Stretchable Electronics

Abstract Serpentine interconnects on soft elastomers have been widely used to develop high-performance stretchable electronics. A number of applications demand the system to sustain repetitive loadings, which lead to fatigue failure of serpentine interconnects. In this paper, the fatigue behavior of serpentine interconnects on an elastomeric substrate is investigated experimentally and theoretically. It is shown that the fatigue failure of serpentine interconnects is governed by the failure of the encapsulation layer with the fatigue life determined by the strain level. A fatigue life prediction model, validated by experiments, based on the fatigue modulus concept is established to predict the fatigue life of serpentine interconnects. These results provide physical insights into the fatigue failure of serpentine interconnects and paves the theoretical foundation to predict the fatigue life, thus to study the reliability of stretchable electronics.</jats:p

Stretchable electronic skin patch with strain isolation for the simultaneous measurements of surface electromyography and temperature

Abstract Stretchable electronic skin patches have continuously attracted the attention of researchers and clinicians due to their potentials in medical applications. Despite the remarkable progress of electronic skin patches with diverse sensor modalities for regions undergoing small deformations, the electronic skin patch in a stretchable format for regions requiring large strain accommodations has far less been explored. Here, we report a stretchable electronic skin patch with strain isolation for the simultaneous measurement of surface electromyography (sEMG) and temperature. The electronic skin patch consists of two mesh-like sEMG electrodes and one resistance temperature sensor on a compliant substrate with programmable stiffness induced by the spatioselective ultraviolet exposure. This construct allows for mechanical softness of electrodes for an intimate attachment to skin and isolation of deformation-induced disturbances and damages to the temperature sensor. Experimental and numerical studies reveal the design, fabrication and operation of the skin patch. Demonstration of the skin patch with strain isolation on the lumbar muscle groups during the trunk flexion, which may introduce a 20% strain level, illustrates its robust capabilities for the comprehensive assessment of muscle activities with possibilities to study the temperature effect on sEMG signals. The results reported here provide important inspiration for constructing multifunctional electronic skin patches with a wide range of applications such as health-monitoring devices, wearable human-machine interface and clinical muscle function evaluation.</jats:p