Heart rate, body temperature, systolic blood pressure, respiratory rate, and SPO2 are taken into consideration in the fuzzy-based evaluation system for EWS. The data produced in the Riverbed has been provided in a realistic manner because the real human vital sign values are considered during generating vital signs. Using real-time Riverbed Modeler health data with fuzzy-based EWS, a more realistic testbed platform is constructed in this study.Using real-time Riverbed Modeler health data with fuzzy-based EWS, a more realistic testbed platform is constructed in this study. In medical imaging, the scarcity of labeled lesion data has hindered the application of many deep learning algorithms. To overcome this problem, the simulation of diverse lesions in medical images is proposed. However, synthesizing labeled mass images in mammograms is still challenging due to the lack of consistent patterns in shape, margin, and contextual information. Therefore, we aim to generate various labeled medical images based on contextual information in mammograms. In this paper, we propose a novel approach based on GANs to generate various mass images and then perform contextual infilling by inserting the synthetic lesions into healthy screening mammograms. Through incorporating features of both realistic mass images and corresponding masks into the adversarial learning scheme, the generator can not only learn the distribution of the real mass images but also capture the matching shape, margin and context information. To demonstrate the effectiveness of our proposed method, we conduct experiments on publicly available mammogram database of DDSM and a private database provided by Nanfang Hospital in China. Qualitative and quantitative evaluations validate the effectiveness of our approach. Additionally, through the data augmentation by image generation of the proposed method, an improvement of 5.03% in detection rate can be achieved over the same model trained on original real lesion images. The results show that the data augmentation based on our method increases the diversity of dataset. find more Our method can be viewed as one of the first steps toward generating labeled breast mass images for precise detection and can be extended in other medical imaging domains to solve similar problems.The results show that the data augmentation based on our method increases the diversity of dataset. Our method can be viewed as one of the first steps toward generating labeled breast mass images for precise detection and can be extended in other medical imaging domains to solve similar problems.The aim of this study was to investigate the effect of different vacuum impregnation (VI) conditions (Control, VI-250, VI-500, VI-750, US-VI-250, US-VI-500 and US-VI-750) on the salt gain (SG) and water gain (WG) kinetics of beef cubes. The cubes were immersed in brine solution (4 g NaCl/ 100 g solution) and salted at different levels of vacuum (250, 500 and 750 mbar) using VI method with and without ultrasound. The final moisture and salt contents of the cubes were 78.60% and 1.59%, respectively, and the samples were salted the fastest with US-VI-250. Five kinetic models were selected to evaluate the SG and WG kinetics, and Azuara model exhibited the best fit. In addition, the salt (Ds) and moisture (Dw) diffusion coefficients were in the range of 5.94-8.11 × 10-9 m2/s and 5.17-8.64 × 10-9 m2/s, respectively. It can be concluded that the ultrasound-assisted VI could shorten the brining time by improving the salt diffusion in beef cubes.The antimicrobial activity of essential oils (EO) is associated with the presence of secondary metabolites synthesized by plants. Its mechanism of action involves the interaction of its hydrophobic components with the lipids present in the cell membrane of microorganism, resulting in metabolic damages and cell death. Spoilage and pathogenic microorganisms are contaminants in meat and meat products with considerable impacts on food quality and safety. Research shows the potential of applying essential oils in the preservation of meat food systems as compounds of low toxicity, extracted from a natural source, and as an alternative to consumer demand for healthy foods with a more natural appeal. In addition, there is a great diversity of plants from which essential oils can be extracted, whose antimicrobial activity in vitro and in meat and meat products has been proven.Zinc protoporphyrin IX (ZnPP)-forming food-grade lactic acid bacteria (LAB) were screened from various sources for their ability to improve the color of meat products. The effects of salt and nitrite on the ZnPP-forming ability of these bacteria were also investigated. Finally, these bacteria were applied in salt-added minced meat to assess their ability to improve the color. Twenty-five LAB were screened for their ZnPP-forming ability in pork. Most of the strains exhibited maximum growth anaerobically in 3% salt at 30 °C and grew well at pH 5.5 and 6.5. Moreover, 3% salt slightly retarded ZnPP formation; however, nitrite completely inhibited ZnPP formation in all the ZnPP-forming LAB. Thirteen LAB (avoiding duplication and non-food-grade) could form ZnPP in salt-added minced meat, resulting in improvement of the bright red color, high ZnPP autofluorescence, and increased fluorescence intensity. Finally, considering the safety, Lactobacillus plantarum, Lactococcus lactis subsp. cremoris, and Leuconostoc lactis were suggested as promising candidates to improve the color of meat products.Combination effects of ɛ-polylysine coating (0.5 and 1%) and stinging nettle extract (3, 6 and 9%) on quality properties and shelf life of beef meat (2 × 2 × 2 cm) was evaluated at 4 °C for 12 days. The results indicated that ɛ-polylysine (ε-PL) coating with stinging nettle extract (SNE) had no significant effects on ash, fat, protein and moisture content among packaged beef samples in polyethylene bags (in atmosphere condition). At the end of storage, beef samples coated with 1% ε-PL and 9% SNE had significantly lower TBARS and TVB-N values compared to those found in control. Furthermore, 1% ε-PL coating with SNE 9% showed the highest inhibitory effects against molds and yeast, total viable counts (TVC) and coliforms during storage. However, sensory evaluation showed that samples coated with 1% ε-PL and 6% SNE had the highest scores for overall acceptability compared to the other groups. Based on the obtained results, ε-PL coating with SNE could be effectively used for extending the beef meat shelf life without negative effects on sensory attributes.

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