Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method

The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork was stored at the temperat...
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Autor*in:	Songsong Zhao [verfasserIn] Hengxun Lin [verfasserIn] Shuangqing Li [verfasserIn] Chenghao Liu [verfasserIn] Junhong Meng [verfasserIn] Wenqiang Guan [verfasserIn] Bin Liu [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	meat quality shelf-life prediction the entropy weight method total viable counts

Übergeordnetes Werk:	In: Animals - MDPI AG, 2011, 12(2022), 11, p 1415
Übergeordnetes Werk:	volume:12 ; year:2022 ; number:11, p 1415

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/ani12111415

Katalog-ID:	DOAJ07977864X

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520			\|a The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork was stored at the temperatures of 7 °C, 4 °C, 1 °C and −1 °C. Quality indexes, such as drip loss, color, shear force, pH, TAC, TVB-N and TBARS were measured. The results show that low temperatures effectively delay microbial growth and lipid oxidation. The regression coefficients (R<sup<2</sup<) for the comprehensive scores at each temperature were greater than 0.973 and the activation energy Ea was 9.7354 × 104 kJ mol<sup<−1</sup<. The predicted shelf life of pork stored at 7 °C, 4 °C, 1 °C and −1 °C was 4.35 d, 6.85 d, 10.88 d and 14.90 d, respectively. In conclusion, EWM is an effective method to predict the shelf life of chilled/supercooled pork.
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allfields	10.3390/ani12111415 doi (DE-627)DOAJ07977864X (DE-599)DOAJf8a913e284b5479ba6197f2ff1fd00fd DE-627 ger DE-627 rakwb eng SF600-1100 QL1-991 Songsong Zhao verfasserin aut Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork was stored at the temperatures of 7 °C, 4 °C, 1 °C and −1 °C. Quality indexes, such as drip loss, color, shear force, pH, TAC, TVB-N and TBARS were measured. The results show that low temperatures effectively delay microbial growth and lipid oxidation. The regression coefficients (R<sup<2</sup<) for the comprehensive scores at each temperature were greater than 0.973 and the activation energy Ea was 9.7354 × 104 kJ mol<sup<−1</sup<. The predicted shelf life of pork stored at 7 °C, 4 °C, 1 °C and −1 °C was 4.35 d, 6.85 d, 10.88 d and 14.90 d, respectively. In conclusion, EWM is an effective method to predict the shelf life of chilled/supercooled pork. meat quality shelf-life prediction the entropy weight method total viable counts Veterinary medicine Zoology Hengxun Lin verfasserin aut Shuangqing Li verfasserin aut Chenghao Liu verfasserin aut Junhong Meng verfasserin aut Wenqiang Guan verfasserin aut Bin Liu verfasserin aut In Animals MDPI AG, 2011 12(2022), 11, p 1415 (DE-627)657589306 (DE-600)2606558-7 20762615 nnns volume:12 year:2022 number:11, p 1415 https://doi.org/10.3390/ani12111415 kostenfrei https://doaj.org/article/f8a913e284b5479ba6197f2ff1fd00fd kostenfrei https://www.mdpi.com/2076-2615/12/11/1415 kostenfrei https://doaj.org/toc/2076-2615 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2022 11, p 1415
spelling	10.3390/ani12111415 doi (DE-627)DOAJ07977864X (DE-599)DOAJf8a913e284b5479ba6197f2ff1fd00fd DE-627 ger DE-627 rakwb eng SF600-1100 QL1-991 Songsong Zhao verfasserin aut Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork was stored at the temperatures of 7 °C, 4 °C, 1 °C and −1 °C. Quality indexes, such as drip loss, color, shear force, pH, TAC, TVB-N and TBARS were measured. The results show that low temperatures effectively delay microbial growth and lipid oxidation. The regression coefficients (R<sup<2</sup<) for the comprehensive scores at each temperature were greater than 0.973 and the activation energy Ea was 9.7354 × 104 kJ mol<sup<−1</sup<. The predicted shelf life of pork stored at 7 °C, 4 °C, 1 °C and −1 °C was 4.35 d, 6.85 d, 10.88 d and 14.90 d, respectively. In conclusion, EWM is an effective method to predict the shelf life of chilled/supercooled pork. meat quality shelf-life prediction the entropy weight method total viable counts Veterinary medicine Zoology Hengxun Lin verfasserin aut Shuangqing Li verfasserin aut Chenghao Liu verfasserin aut Junhong Meng verfasserin aut Wenqiang Guan verfasserin aut Bin Liu verfasserin aut In Animals MDPI AG, 2011 12(2022), 11, p 1415 (DE-627)657589306 (DE-600)2606558-7 20762615 nnns volume:12 year:2022 number:11, p 1415 https://doi.org/10.3390/ani12111415 kostenfrei https://doaj.org/article/f8a913e284b5479ba6197f2ff1fd00fd kostenfrei https://www.mdpi.com/2076-2615/12/11/1415 kostenfrei https://doaj.org/toc/2076-2615 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2022 11, p 1415
allfields_unstemmed	10.3390/ani12111415 doi (DE-627)DOAJ07977864X (DE-599)DOAJf8a913e284b5479ba6197f2ff1fd00fd DE-627 ger DE-627 rakwb eng SF600-1100 QL1-991 Songsong Zhao verfasserin aut Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork was stored at the temperatures of 7 °C, 4 °C, 1 °C and −1 °C. Quality indexes, such as drip loss, color, shear force, pH, TAC, TVB-N and TBARS were measured. The results show that low temperatures effectively delay microbial growth and lipid oxidation. The regression coefficients (R<sup<2</sup<) for the comprehensive scores at each temperature were greater than 0.973 and the activation energy Ea was 9.7354 × 104 kJ mol<sup<−1</sup<. The predicted shelf life of pork stored at 7 °C, 4 °C, 1 °C and −1 °C was 4.35 d, 6.85 d, 10.88 d and 14.90 d, respectively. In conclusion, EWM is an effective method to predict the shelf life of chilled/supercooled pork. meat quality shelf-life prediction the entropy weight method total viable counts Veterinary medicine Zoology Hengxun Lin verfasserin aut Shuangqing Li verfasserin aut Chenghao Liu verfasserin aut Junhong Meng verfasserin aut Wenqiang Guan verfasserin aut Bin Liu verfasserin aut In Animals MDPI AG, 2011 12(2022), 11, p 1415 (DE-627)657589306 (DE-600)2606558-7 20762615 nnns volume:12 year:2022 number:11, p 1415 https://doi.org/10.3390/ani12111415 kostenfrei https://doaj.org/article/f8a913e284b5479ba6197f2ff1fd00fd kostenfrei https://www.mdpi.com/2076-2615/12/11/1415 kostenfrei https://doaj.org/toc/2076-2615 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2022 11, p 1415
allfieldsGer	10.3390/ani12111415 doi (DE-627)DOAJ07977864X (DE-599)DOAJf8a913e284b5479ba6197f2ff1fd00fd DE-627 ger DE-627 rakwb eng SF600-1100 QL1-991 Songsong Zhao verfasserin aut Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork was stored at the temperatures of 7 °C, 4 °C, 1 °C and −1 °C. Quality indexes, such as drip loss, color, shear force, pH, TAC, TVB-N and TBARS were measured. The results show that low temperatures effectively delay microbial growth and lipid oxidation. The regression coefficients (R<sup<2</sup<) for the comprehensive scores at each temperature were greater than 0.973 and the activation energy Ea was 9.7354 × 104 kJ mol<sup<−1</sup<. The predicted shelf life of pork stored at 7 °C, 4 °C, 1 °C and −1 °C was 4.35 d, 6.85 d, 10.88 d and 14.90 d, respectively. In conclusion, EWM is an effective method to predict the shelf life of chilled/supercooled pork. meat quality shelf-life prediction the entropy weight method total viable counts Veterinary medicine Zoology Hengxun Lin verfasserin aut Shuangqing Li verfasserin aut Chenghao Liu verfasserin aut Junhong Meng verfasserin aut Wenqiang Guan verfasserin aut Bin Liu verfasserin aut In Animals MDPI AG, 2011 12(2022), 11, p 1415 (DE-627)657589306 (DE-600)2606558-7 20762615 nnns volume:12 year:2022 number:11, p 1415 https://doi.org/10.3390/ani12111415 kostenfrei https://doaj.org/article/f8a913e284b5479ba6197f2ff1fd00fd kostenfrei https://www.mdpi.com/2076-2615/12/11/1415 kostenfrei https://doaj.org/toc/2076-2615 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2022 11, p 1415
allfieldsSound	10.3390/ani12111415 doi (DE-627)DOAJ07977864X (DE-599)DOAJf8a913e284b5479ba6197f2ff1fd00fd DE-627 ger DE-627 rakwb eng SF600-1100 QL1-991 Songsong Zhao verfasserin aut Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork was stored at the temperatures of 7 °C, 4 °C, 1 °C and −1 °C. Quality indexes, such as drip loss, color, shear force, pH, TAC, TVB-N and TBARS were measured. The results show that low temperatures effectively delay microbial growth and lipid oxidation. The regression coefficients (R<sup<2</sup<) for the comprehensive scores at each temperature were greater than 0.973 and the activation energy Ea was 9.7354 × 104 kJ mol<sup<−1</sup<. The predicted shelf life of pork stored at 7 °C, 4 °C, 1 °C and −1 °C was 4.35 d, 6.85 d, 10.88 d and 14.90 d, respectively. In conclusion, EWM is an effective method to predict the shelf life of chilled/supercooled pork. meat quality shelf-life prediction the entropy weight method total viable counts Veterinary medicine Zoology Hengxun Lin verfasserin aut Shuangqing Li verfasserin aut Chenghao Liu verfasserin aut Junhong Meng verfasserin aut Wenqiang Guan verfasserin aut Bin Liu verfasserin aut In Animals MDPI AG, 2011 12(2022), 11, p 1415 (DE-627)657589306 (DE-600)2606558-7 20762615 nnns volume:12 year:2022 number:11, p 1415 https://doi.org/10.3390/ani12111415 kostenfrei https://doaj.org/article/f8a913e284b5479ba6197f2ff1fd00fd kostenfrei https://www.mdpi.com/2076-2615/12/11/1415 kostenfrei https://doaj.org/toc/2076-2615 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2022 11, p 1415
language	English
source	In Animals 12(2022), 11, p 1415 volume:12 year:2022 number:11, p 1415
sourceStr	In Animals 12(2022), 11, p 1415 volume:12 year:2022 number:11, p 1415
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topic_facet	meat quality shelf-life prediction the entropy weight method total viable counts Veterinary medicine Zoology
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authorswithroles_txt_mv	Songsong Zhao @@aut@@ Hengxun Lin @@aut@@ Shuangqing Li @@aut@@ Chenghao Liu @@aut@@ Junhong Meng @@aut@@ Wenqiang Guan @@aut@@ Bin Liu @@aut@@
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callnumber-first	S - Agriculture
author	Songsong Zhao
spellingShingle	Songsong Zhao misc SF600-1100 misc QL1-991 misc meat quality misc shelf-life prediction misc the entropy weight method misc total viable counts misc Veterinary medicine misc Zoology Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method
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topic_title	SF600-1100 QL1-991 Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method meat quality shelf-life prediction the entropy weight method total viable counts
topic	misc SF600-1100 misc QL1-991 misc meat quality misc shelf-life prediction misc the entropy weight method misc total viable counts misc Veterinary medicine misc Zoology
topic_unstemmed	misc SF600-1100 misc QL1-991 misc meat quality misc shelf-life prediction misc the entropy weight method misc total viable counts misc Veterinary medicine misc Zoology
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title	Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method
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title_full	Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method
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title_sort	modeling of chilled/supercooled pork storage quality based on the entropy weight method
callnumber	SF600-1100
title_auth	Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method
abstract	The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork was stored at the temperatures of 7 °C, 4 °C, 1 °C and −1 °C. Quality indexes, such as drip loss, color, shear force, pH, TAC, TVB-N and TBARS were measured. The results show that low temperatures effectively delay microbial growth and lipid oxidation. The regression coefficients (R<sup<2</sup<) for the comprehensive scores at each temperature were greater than 0.973 and the activation energy Ea was 9.7354 × 104 kJ mol<sup<−1</sup<. The predicted shelf life of pork stored at 7 °C, 4 °C, 1 °C and −1 °C was 4.35 d, 6.85 d, 10.88 d and 14.90 d, respectively. In conclusion, EWM is an effective method to predict the shelf life of chilled/supercooled pork.
abstractGer	The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork was stored at the temperatures of 7 °C, 4 °C, 1 °C and −1 °C. Quality indexes, such as drip loss, color, shear force, pH, TAC, TVB-N and TBARS were measured. The results show that low temperatures effectively delay microbial growth and lipid oxidation. The regression coefficients (R<sup<2</sup<) for the comprehensive scores at each temperature were greater than 0.973 and the activation energy Ea was 9.7354 × 104 kJ mol<sup<−1</sup<. The predicted shelf life of pork stored at 7 °C, 4 °C, 1 °C and −1 °C was 4.35 d, 6.85 d, 10.88 d and 14.90 d, respectively. In conclusion, EWM is an effective method to predict the shelf life of chilled/supercooled pork.
abstract_unstemmed	The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork was stored at the temperatures of 7 °C, 4 °C, 1 °C and −1 °C. Quality indexes, such as drip loss, color, shear force, pH, TAC, TVB-N and TBARS were measured. The results show that low temperatures effectively delay microbial growth and lipid oxidation. The regression coefficients (R<sup<2</sup<) for the comprehensive scores at each temperature were greater than 0.973 and the activation energy Ea was 9.7354 × 104 kJ mol<sup<−1</sup<. The predicted shelf life of pork stored at 7 °C, 4 °C, 1 °C and −1 °C was 4.35 d, 6.85 d, 10.88 d and 14.90 d, respectively. In conclusion, EWM is an effective method to predict the shelf life of chilled/supercooled pork.
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container_issue	11, p 1415
title_short	Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method
url	https://doi.org/10.3390/ani12111415 https://doaj.org/article/f8a913e284b5479ba6197f2ff1fd00fd https://www.mdpi.com/2076-2615/12/11/1415 https://doaj.org/toc/2076-2615
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fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ07977864X</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240414213502.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230308s2022 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.3390/ani12111415</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ07977864X</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJf8a913e284b5479ba6197f2ff1fd00fd</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">SF600-1100</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">QL1-991</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Songsong Zhao</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork was stored at the temperatures of 7 °C, 4 °C, 1 °C and −1 °C. Quality indexes, such as drip loss, color, shear force, pH, TAC, TVB-N and TBARS were measured. The results show that low temperatures effectively delay microbial growth and lipid oxidation. The regression coefficients (R<sup<2</sup<) for the comprehensive scores at each temperature were greater than 0.973 and the activation energy Ea was 9.7354 × 104 kJ mol<sup<−1</sup<. The predicted shelf life of pork stored at 7 °C, 4 °C, 1 °C and −1 °C was 4.35 d, 6.85 d, 10.88 d and 14.90 d, respectively. 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Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method

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