Advances in Nondestructive Methods for Meat Quality and Safety Monitoring
Author:
Affiliation:
1. School of Food & Biological Engineering, Jiangsu University, Zhenjiang, P.R. China
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2019.1584814
Reference115 articles.
1. Control of fresh meat quality through manipulation of muscle fiber characteristics
2. Opportunities for predicting and manipulating beef quality
3. Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs
4. Consumer perception and the role of science in the meat industry
5. Quantifying Total Viable Count in Pork Meat Using Combined Hyperspectral Imaging and Artificial Olfaction Techniques
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