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The monogastric animal feed innovation team of the Feed Research Institute of the Chinese Academy of Agricultural Sciences uses electronic sensory combination algorithm technology to be used for egg identification

 Last Update: 2021-09-28
 Source: Internet
 Author: User

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Recently, the monogastric animal feed innovation team of the Feed Research Institute of the Chinese Academy of Agricultural Sciences used electronic sensory analysis combined with classification algorithms to successfully distinguish different varieties and strains of eggs, providing methodological support for egg flavor research and variety identification

The sensory quality of eggs is the sum of the interaction of texture, smell and taste.

This research is supported by projects such as the Beijing Innovation Team of the Poultry Industry Technology System

(This article is reprinted by "Food Science Network", and the article is from the Feed Research Institute of the Chinese Academy of Agricultural Sciences

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