Comparison of Infrared and Visible Imagery for Object Tracking: Toward Trackers with Superior IR Performance

The subject of this paper is the visual object tracking in infrared (IR) videos. Our contribution is twofold. First, the performance behaviour of the state-of-the-art trackers is investigated via a comparative study using IR-visible band video conjugates, i.e., video pairs captured observing the same scene simultaneously, to identify the IR specific challenges. Second, we propose a novel ensemble based tracking method that is tuned to IR data. The proposed algorithm sequentially constructs and maintains a dynamical ensemble of simple correlators and produces tracking decisions by switching among the ensemble correlators depending on the target appearance in a computationally highly efficient manner We empirically show that our algorithm significantly outperforms the state-of-the-art trackers in our extensive set of experiments with IR imagery

the production of beef salami

This study was focused on the effect of incorporation of different levels of dried oyster mushrooms (Pleurotus ostreatus) on some quality and sensory characteristics of beef salami as a functional ingredient. The salamis were formulated with 0% (control), 1% (A1), 3% (A2), and 5% (A3) of dried oyster mushrooms. Proximate composition, pH, color, residual nitrite, lipid and protein oxidation, and sensory analyses were performed during storage (2 degrees C, 3 months). Results revealed that the moisture content in salami samples ranged from 54.46% to 57.65% and incorporation of oyster mushroom resulted with reduced fat and protein content. Color values (CIE L*, a*, and b*) decreased with time showing significant differences (p < .05). Dried oyster mushroom was found as a significant factor for preventing lipid and protein oxidation. Sensory evaluation revealed that the increment of mushroom level resulted with undesired textural losses but oyster mushroom had no negative effect on sensory color, flavor, and overall acceptability.Practical applications Beef salamis are one of the most popular meat products all around the world. However, they prone to quality deterioration throughout storage. To the best of our knowledge, few studies have explored the effect of dried oyster mushroom usage on quality of beef salamis. Accordingly, we report that dried oyster mushroom significantly inhibits lipid and protein oxidation of beef salamis during storage, thereby improving the product quality. Also, we thought that the oyster mushrooms could be used as an alternative sodium nitrite in meat product.C1 [Ozunlu, Orhan; Ergezer, Haluk] Pamukkale Univ, Dept Food Engn, TR-20017 Denizli, Turkey

Quality and Sensory Characteristics Turkey Breast Meat

Breast meats from Turkeys tumbled with either alkaline phosphate or organic acid solutions in the presence of salt while tumbling of meat with distillated water represent as a control. chemical composition, marinade and meat pH, color coordinate values (L*, a*, b*), weight changes, textural and sensory properties of treated samples were evaluated. The use of alkaline phosphate cause to increase meat pH and lactic acid significantly decreases the pH of meat due to increased concentration in comparison to control. Tumbling with phosphate did not change L* values of meat however cooling increased L* values. Lactic acid treatments significantly increased L* values. The a* values of phosphate and acid marinated groups decreased after tumbling compared to control. Both alkali and acid treatments reduced shear force values compared to control. The increase concentration of phosphate did not affect the sensorial tenderness and juiciness scores. For acid marination there were differences for tenderness score

Quality and Sensory Characteristics Turkey Breast Meat

Breast meats from Turkeys tumbled with either alkaline phosphate or organic acid solutions in the presence of salt while tumbling of meat with distillated water represent as a control. chemical composition, marinade and meat pH, color coordinate values (L*, a*, b*), weight changes, textural and sensory properties of treated samples were evaluated. The use of alkaline phosphate cause to increase meat pH and lactic acid significantly decreases the pH of meat due to increased concentration in comparison to control. Tumbling with phosphate did not change L* values of meat however cooling increased L* values. Lactic acid treatments significantly increased L* values. The a* values of phosphate and acid marinated groups decreased after tumbling compared to control. Both alkali and acid treatments reduced shear force values compared to control. The increase concentration of phosphate did not affect the sensorial tenderness and juiciness scores. For acid marination there were differences for tenderness score

Comparison of marinating with two different types of marinade on some quality and sensory characteristics of Turkey breast meat

Breast meats from Turkeys tumbled with either alkaline phosphate or organic acid solutions in the presence of salt while tumbling of meat with distillated water represent as a control. Chemical composition, marinade and meat pH, color coordinate values (L*, a*, b*), weight changes, textural and sensory properties of treated samples were evaluated. The use of alkaline phosphate cause to increase meat pH and lactic acid significantly decreased the pH of meat due to increased concentration in comparison to control. Tumbling with phosphate did not change L* values of meat however cooking increased L* values. Lactic acid treatments significantly increased L* values. The a* values of phosphate and acid marinated groups decreased after tumbling compared to control. Both alkali and acid treatments reduced shear force values compared to control. The increased concentration of phosphate did not affect the sensorial tenderness and juiciness scores. For acid marination there were differences for tenderness score. © Medwell Journals, 2011

Multiple sequence alignments using hidden Markov Model

Multiple Sequence Alignment (MSA) is one of the basic tool for interpreting the information obtained from bioinformatics studies. But, there is no available solution to solve this problem in a polynomial time. In this work we try to give a solution to align DNA sequences using Hidden Markov Model (HMM) and results were examined in detail

L.) Extract in Beef Patties

The antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. The RBPs were prepared with the addition of 500 and 1000 ppm AE. Also, E.wherichia coli ATCC25922 and Listeria monocytogenes ATCC19118 were inoculated to each RBP to follow the antimicrobial activity. An evaluation of the instrumental colour, pH, total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, TBARS and microbiological properties was carried out during storage. The evaluation revealed that the a* value decreased significantly, so that the reduction level of the AE500 and AE1000 samples during storage was 35, 57, and 56%, respectively, in the control. AE addition slightly decreased the pH of RBPs, which varied between 5.72 and 5.96. The TPC and DPPH values of samples with added 500 and 1000 ppm AE were 2 to 3-fold and 3 to 7-fold higher than in the control, respectively. Also, the TBARS values were determined as 43 and 54% lower than in the control at the end of storage when 500 and 1000 ppm AE were used. The AE in RBP inhibited the viability of total aerobic psychrophilic bacteria, coliform bacteria and yeast-mould in a concentration-dependent manner. AE prevented the growth of E. coli ATCC25922 and L. monocytogenes ATCC19118 inoculated to the RBPs. In conclusion, 1000 ppm AE was sufficient for antioxidant and antimicrobial activity in RBP. To our knowledge, this is the first study that presents the antioxidant and antimicrobial activity of AE used in a food model system

The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.

The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and 10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition, energy values, cooking analyses, colour measurements, water holding capacity (WHC), penetration values, thiobarbituric acid value (TBA) and sensory analyses of meatballs. Meatball samples were cooked in a pre-heated 180℃ electric oven. Uncooked meatballs formulated with 20% PP had the highest moisture content. No significant differences were recorded for protein contents of uncooked samples. The highest cooking yield was found in samples extended with 10% BC. Increasing PP from 10% to 20% increased cooking yield of meatballs. 20% PP increased moisture and fat retention values and water holding capacity of meatballs. Meatballs with 10% BC had the lowest (the hardness in the texture) and meatballs with the 20% PP had the highest (the softness in the texture) penetration values. Formulating meatballs at a level of 20% resulted lower L* values. TBA values of control samples were higher than in PP added samples at the end of the storage period. Flavour scores for meatballs formulated with PP were higher than control and meatballs formulated with BC. Meatballs formulated with 10% PP had similar overall acceptability with meatballs added with 10% BC

chicken meat by using acorn extracts

The aim of this study, was to investigate the effectiveness of valonia, ordinary and holy oak acorns extracts on the physicochemical, antioxidative and sensory properties of chicken thigh meat during refrigerated storage (2 degrees C/14 days). Chicken meats were divided into four experimental groups; control (without extract), valonia (Al), ordinary (A2) and holy (A3) acorn extracts and then each experimental group was dipped into 1000 ppm solution of the respective extracts. pH, color, total phenolic content, DPPH (1,1-dipheny1-2-picrylhydrazyl) radical scavenging activity, lipid oxidation, protein oxidation and sensory analyses were performed. The results showed that L* values were statistically difference between days (P < 0.05). Except for day 0 and day 1, a* values were different on all storage days (P < 0.05). The total phenolic content and DPPH radical scavenging activities were found higher in acorn treated groups than control groups. The acorn extracts showed high efficiency as antioxidant against lipid and protein oxidation when compared to control. Treatment of chicken thigh meat with acorn extract did not affect sensory characteristics (color, juiciness, astringency and overall acceptability) negatively. It is concluded that these three different types of extracts have a potential to be used as natural and may be adapted in food industry

of Deep-Fat Fried Chicken Nuggets

In this study the effect of various cereal and legume flours (wheat, corn, rye and soy) on some quality characteristics (moisture content, oil content, coating pick up, cooking yield, coating thickness, penetrometer values and color) of deep-fat fried chicken nuggets were studied. Chicken nuggets were prepared with equal amounts of ground thigh and breast meat and fried at 180 degrees C for 5 min in sunflower oil. Batter formulations significantly (P0.05) differences between the moisture content of chicken nuggets. The batter formulation significantly changed the oil content of chicken nuggets. All the batter formulations had similar redness (+a*) values whereas batter containing corn flour showed the highest yellowness (+b*) value