The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life
Author:
Affiliation:
1. Centro de Ciência Animal e VeterináriaUniversidade de Trás‐os‐Montes e Alto Douro (UTAD) Vila Real Portugal
2. Irmãos Monteiro S.A. Aveiro Portugal
3. Centro de Ciência Animal e Veterinária (CEVAV) Vila Real Portugal
Funder
Portuguese Science and Technology Foundation (FCT).
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12565
Reference33 articles.
1. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 °C: possible role of biogenic amines as spoilage indicators
2. Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes
3. How can the EU climate targets be met? A combined analysis of technological and demand-side changes in food and agriculture
4. Discounting and dynamic shelf life to reduce fresh food waste at retailers
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