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Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types
nutria muscle histochemical measurements sensory characteristics correlation
2016/6/3
The study determined the muscle fibre characteristics and sensory properties of the longissimus lumborum muscle (LL) of eight-month-old nutrias of three colour types and the correlations between meat ...
Effect of light colour on egg production and egg contamination
monochromatic lights production performance microbial contamination laying hens
2015/12/17
The objective of this study was to compare the performance of laying hens, quality of air in poultry house, and microbial contamination of eggshell in laying hens kept under blue, green, red, and yell...
Evaluation of Different Methods for Using Colour Information in Global Stereo Matching Approaches
Stereoscopic Matching Stereoscopic Reconstruction Colour Analysis Experimental Analysis
2015/12/4
Global algorithms currently represent the state-of-the-art in dense stereo matching. These methods first set up an energy function.The energy function is then subject to optimization, which is t...
A comparison of lutein, spray-dried Chlorella, and synthetic carotenoids effects on yolk colour, oxidative stability, and reproductive performance of laying hens
carophyll alga egg quality yolk colour cooking length
2015/6/24
ISA Brown hens were fed diets supplemented with the synthetic carotenoids Carophyll Red and Carophyll Yellow at 20 and 15 mg/kg, respectively, lutein at 250 mg/kg, and the algae Chlorella at 12.5 g/kg...
Meat quality defined based on pH and colour depending on cattle category and slaughter season. colour and pH as determinants of meat quality dependent on cattle category and slaughter season
cattle longissimus thoracis muscle slaughter season meat pH and colour
2015/6/8
The studies were carried out on 614 animals slaughtered in winter and summer seasons. After slaughter and post-slaughter processing the carcasses were evaluated according to EUROP system. The meat pH ...
Colour contrast and regulation of the long jump approach run
PERCEPTION VISUAL REGULATION TAKE-OFF BOARD
2013/10/1
Research has shown that visual perception of the take-off board and the subsequent regulation of the approach run occur 4-5 strides prior to take-off. Contrast in visual perception is determined by th...
Colour Changes in Meat of Foals as Affected by Slaughtering Age and Post-thawing Time
Age at Slaughtering Foal Meat Meat Colour
2016/5/11
The aim of the present work was to investigate how colour changes of foal meat can vary after thawing out in relation to the slaughtering age of the horses and to the post-thawing time. Eighteen Itali...
Processing bias and anxiety in primary school children:a modified emotional Stroop colour-naming task using pictorial facial expressions
cognitive bias anxiety emotional Stroop task children
2009/12/29
Three studies (Study I: N = 92, Study II: N = 63, Study III: N = 225) investigated the processing of threat-related information in non-clinical samples of young primary school children (aged 6 to 10 y...
Effects of Mannan-oligosaccharides and Live Yeast in Diets on the Carcass, Cut Yields, Meat Composition and Colour of Finishing Turkeys
Mannan Oligosaccharide Live Yeast Turkey Carcass Meat Composition
2016/4/29
This study was designed to evaluate the effects of dietary prebiotic (mannan oligosaccharide = MOS) and probiotic (Saccharomyces cerevisiae = SC) in finishing turkey diets on carcass, cut yield, meat ...
Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking
Fucoxanthin Chicken Breast Meat Lipid Peroxidation Meat Colour a-Tocopherol
2016/4/28
Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or ??tocopherol (Toc) were added to ground sampl...
pH and Colour Characteristics of Carcasses of Broilers Fed with Dietary Probiotics and Slaughtered at Different Ages
Broiler Probiotic Slaughter Age Broiler Carcass Colour pH
2016/4/21
The objective of the present experiment was to determine the effects of slaughtering at different ages and the use of a commercial probiotic (115-Biogallinox) in broiler diets on the color properties ...
Face Detection and Recognition using Colour Sequential Images
Face Detection Recognition Colour Sequential Images
2014/3/12
A human face detection and recognition system for colour sequential images is presented in this paper. The system is composed of two subsystems: human face detection subsystem, human face recognition ...