The application of artificial neural networks (ANN) for the denaturation of meat proteins - the kinetic analysis method

• Published in: Acta Scientiarum Polonorum. Technologia Alimentaria Vol. 18; no. 1; pp. 87 - 96
• Main Author: Strzelczak, Agnieszka
• Format: Journal Article
• Language: English
• Published: 30.03.2019

BACKGROUNDArtificial neural networks (ANN) are a common mathematical tool widely used in many research fields. Since they are applicable to non-linear relationships and do not require preliminary assumptions, they are a particularly promising tool in relation to meat processing. Thermal denaturation...