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pork loin steaks from light slaughter weight boars and boars vaccinated with Improvac EEAP 26 27 Pegg, R B, and F Shahidi 2000 Nitrite Curing of Meat New Haven, Conn: Food and Nutrition Press Prunier, A, M Bonneau, E H von Borell, S Cinotti, M Gunn, B Fredriksen, M Giersing, D B Morton, F A M Tuyttens, and A Velarde 2006 A review of the welfare consequences of surgical castration in piglets and the evaluation of nonsurgical methods Animal Welfare 15:277 289 Ranken, M D 1981 The use of ascorbic acid in meat processing In Vitamin C (Ascorbic Acid), edited by J N Counsell and D H Corning New York: Applied Science Publishers Ranken, M D 2000 Handbook of Meat Product Technology Oxford, UK: Blackwell Science Rentfrow, G, T E Sauber, G L Allee, and E P Berg 2003.

The in uence of diets containing either conventional corn, conventional corn with choice white grease, high oil corn or high oil high oleic corn on belly bacon quality Meat Science 64:459 466 Rhodes, D N 1971 Consumer testing of bacon from boar and gilt pigs Journal of Science of Food and Agriculture 22:1485 490 Sebranek, J, and J Bacus 2007 Natural and organic cured meat products: Regulatory, manufacturing, marketing, quality and safety issues American Meat Science Association White Paper Series No 1 Shackelford, S D, M F Miller, K D Haydon, N V Lovegren, C E Lyon, and J O Reagan 1990 Acceptability of bacon as in uenced by the feeding of elevated levels of monounsaturated fats to growing nishing swine Journal of Food Science 55:621 624 Sheard, P R, A A Taylor, A W J Savage, A M Robinson, R I Richardson, and G R Nute.

This chapter introduced an adaptive method for evolving intelligent systems in which Incremental Principal Component Analysis (IPCA) and Evolving Clustering Method (ECM) are effectively combined This learning scheme gives a new concept for pattern recognition systems: Feature extraction and classi er learning are simultaneously carried out online One drawback of this approach was scalability in terms of the number of data samples and the number of their attributes This drawback comes from the limitation of the Original IPCA, where training samples must be applied one by one even if a chunk of training samples is given at one time To overcome this problem, the authors developed a new method called Chunk IPCA (Ozawa et al, 2008), in which a chunk of training samples can be applied at one time to update an eigenspace model incrementally.

2001 Factors affecting the composition and amount of white exudate from cooked bacon Meat Science 59:423 435 Smith, W C, M Ellis, J B K Clark, and N Innes 1983 A comparison of boars, gilts and castrates for bacon manufacture 3 Consumer reaction to bacon from boars and castrates and an economic evaluation of a noncastration policy for bacon manufacture Animal Production 37:17 23 Teye, G A, J D Wood, F M Whittington, A Stewart, and P R Sheard 2006 In uence of dietary oils and protein level on pork quality 2 Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausages Meat Science 73:166 177 Toldr , F 2002 Dry Cured Meat Products New Haven, Conn: Food and Nutrition Press Varnam, A H, and J P Sutherland 1995 Meat and Meat Products London: Chapman and Hall Voyle, C A, P D.

Jolley, and G W Offer 1986 Microscopical observations on the structure of bacon Food Microstructure 5:63 70..

In addition, a nearest-neighbor classi er whose prototypes are adapted to the evolution of a feature space was proposed This chapter explained the algorithm of eigen-axis selection, the introduction of accumulation ratio as a criterion of eigen-axis augmentation, and the integration of two types of incremental learning for feature space and classi er The proposed learning scheme enables a classi cation system to learn incrementally, online, and in one pass This property provides an ef cient method of learning a system in terms of computations and memory To evaluate the scalability and the learning ef ciency of the proposed Chunk IPCA, we tested the method on six standard data sets with various numbers of data samples and attributes The experimental results meant that the proposed learning scheme worked quite well regardless of the sizes of chunks of training samples provided at one time.