saliha Lakehal - Academia.edu (original) (raw)
Papers by saliha Lakehal
Revista Científica de la Facultad de Ciencias Veterinarias
Four meat thawing techniques that are most commonly used in daily life were used: refrigerator th... more Four meat thawing techniques that are most commonly used in daily life were used: refrigerator thawing, microwave thawing, ambient temperature thawing, and water thawing, to evaluate the physico-chemical and histological alterations in thawed beef. After thawing, the structural, chemical, and physical characteristics of beef meat were evaluated. The results showed that meat thawed in the refrigerator at 4°C was characterized by the highest pH value (5.65 ± 0.02) and a significant difference (P<0.05) compared to meat thawed by other thawing methods. Also for the electrical conductivity, it reached the highest value (1.442 ± 1,012) in the microwave oven (P<0.05); meanwhile, water activity decreased significantly after thawing regardless of the thawing method (P<0.05). On the other hand, refrigerator thawing resulted in the least amount of water loss (1.23%) with P<0.05, while high levels of microwave energy caused significant water loss, represented by thawing loss and coo...
Revista Científica de la Facultad de Ciencias Veterinarias
Among the various methods available to determine the storage time of frozen meat, including analy... more Among the various methods available to determine the storage time of frozen meat, including analyses based on physical and chemical properties, sensory analysis, particularly color changes, is an important aspect of meat acceptability for consumers. In this study, an artificial neural network (ANN) was employed to predict the storage time of the meat based on the CIELAB color space, represented by the Lab* (L*), (a*), and (b*) values measured by a computer vision system at two–month intervals over a period of up to one year. The ANN topology was optimized based on changes in correlation coefficients (R2) and mean square errors (MSE), resulting in a network of 60 neurons in a hidden layer (R2 = 0.9762 and MSE = 0.0047). The ANN model's performance was evaluated using criteria such as mean absolute deviation (MAD), MSE, root mean square error (RMSE), R2, and mean absolute error (MAE), which were found to be 0.0344, 0.0047, 0.0687, 0.9762, and 0.0078, respectively. Overall, these r...
Ce present travail a pour objectif d’illustrer le role de pictogramme determinant dans des situat... more Ce present travail a pour objectif d’illustrer le role de pictogramme determinant dans des situations qui requierent des prises de decision rapides c'est le cas pour son utilisation comme instruction dans les consignes de securite dans les laboratoires de chimie. Les informations collectes au moyen d’un questionnaire, a ete faite aupres de 150 etudiants de troisieme annee, institut d’hygiene et securite, universite de batna.la majorite des repondants affirment de l’utilite de pictogramme de securite dans les consignes de securite. Mais, Les pictogrammes seuls ne suffisent pas a eviter l’incomprehension, ils devront etre systematiquement accompagnee d’une information ecrite.
Revista Científica de la Facultad de Ciencias Veterinarias
Four meat thawing techniques that are most commonly used in daily life were used: refrigerator th... more Four meat thawing techniques that are most commonly used in daily life were used: refrigerator thawing, microwave thawing, ambient temperature thawing, and water thawing, to evaluate the physico-chemical and histological alterations in thawed beef. After thawing, the structural, chemical, and physical characteristics of beef meat were evaluated. The results showed that meat thawed in the refrigerator at 4°C was characterized by the highest pH value (5.65 ± 0.02) and a significant difference (P<0.05) compared to meat thawed by other thawing methods. Also for the electrical conductivity, it reached the highest value (1.442 ± 1,012) in the microwave oven (P<0.05); meanwhile, water activity decreased significantly after thawing regardless of the thawing method (P<0.05). On the other hand, refrigerator thawing resulted in the least amount of water loss (1.23%) with P<0.05, while high levels of microwave energy caused significant water loss, represented by thawing loss and coo...
Revista Científica de la Facultad de Ciencias Veterinarias
Among the various methods available to determine the storage time of frozen meat, including analy... more Among the various methods available to determine the storage time of frozen meat, including analyses based on physical and chemical properties, sensory analysis, particularly color changes, is an important aspect of meat acceptability for consumers. In this study, an artificial neural network (ANN) was employed to predict the storage time of the meat based on the CIELAB color space, represented by the Lab* (L*), (a*), and (b*) values measured by a computer vision system at two–month intervals over a period of up to one year. The ANN topology was optimized based on changes in correlation coefficients (R2) and mean square errors (MSE), resulting in a network of 60 neurons in a hidden layer (R2 = 0.9762 and MSE = 0.0047). The ANN model's performance was evaluated using criteria such as mean absolute deviation (MAD), MSE, root mean square error (RMSE), R2, and mean absolute error (MAE), which were found to be 0.0344, 0.0047, 0.0687, 0.9762, and 0.0078, respectively. Overall, these r...
Ce present travail a pour objectif d’illustrer le role de pictogramme determinant dans des situat... more Ce present travail a pour objectif d’illustrer le role de pictogramme determinant dans des situations qui requierent des prises de decision rapides c'est le cas pour son utilisation comme instruction dans les consignes de securite dans les laboratoires de chimie. Les informations collectes au moyen d’un questionnaire, a ete faite aupres de 150 etudiants de troisieme annee, institut d’hygiene et securite, universite de batna.la majorite des repondants affirment de l’utilite de pictogramme de securite dans les consignes de securite. Mais, Les pictogrammes seuls ne suffisent pas a eviter l’incomprehension, ils devront etre systematiquement accompagnee d’une information ecrite.