Advances in Methods and Technologies for Carcass and Meat Quality Evaluation-Reference-Cited by-同舟云学术

Advances in Methods and Technologies for Carcass and Meat Quality Evaluation

Published:2024-09-05 Issue:17 Volume:13 Page:2816
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Silva Severiano¹^ORCID,Teixeira Alfredo²³^ORCID

Affiliation:

1. Veterinary and Animal Research Centre (CECAV), Associate Laboratory for Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal

2. Mountain Reserach Center (CIMO), Polytechnic Institut of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

3. Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institut of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

Abstract

The importance of advanced methods and technologies in the meat industry has increased significantly in the last decade, reflecting broader trends in consumer demand and food safety [...]

Publisher

MDPI AG

Link

https://www.mdpi.com/2304-8158/13/17/2816/pdf

Reference5 articles.

1. Vasconcelos, L., Dias, L.G., Leite, A., Ferreira, I., Pereira, E., Silva, S., Rodrigues, S., and Teixeira, A. (2023). SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology. Foods, 12.

2. He, L., Yang, H., Lan, F., Chen, R., Jiang, P., and Jin, W. (2024). Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting. Foods, 13.

3. Sharma, R., Sehrawat, R., Ahlawat, S., Sharma, V., Thakur, M.S., Mishra, A.K., Arora, R., and Tantia, M.S. (2023). Functional Quality Characteristics of the Meat from a Dual-Purpose Poultry Crossbreed Suitable for Backyard Rearing in Comparison to Commercial Broilers. Foods, 12.

4. Li, Z., Jiang, Y., Khan, M., Xue, B., Zhao, X., Fu, B., Li, W., Danzeng, B., Ni, X., and Shao, Q. (2024). Dietary Energy and Protein Levels Influence the Mutton Quality and Metabolomic Profile of the Yunshang Black Goat. Foods, 13.

5. Peng, Y., He, W., Teng, S., and Jamali, M.A. (2023). The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas. Foods, 12.