Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors-Reference-Cited by-同舟云学术

Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors

Published:2023-11-05 Issue: Volume: Page:1-34
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Xu Shuting¹,Falsafi Seid Reza²

Affiliation:

1. Faculty of Bioscience Engineering, Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Ghent University, Gent, Belgium

2. Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

Funder

No funding

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2023.2273923

Reference133 articles.

1. Meat Consumption and Sustainability

2. Consumer Preferences and Acceptance of Meat Products

3. Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

4. Beef Quality Preferences: Factors Driving Consumer Satisfaction

5. Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent

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