New Techniques of Meat Quality Assessment for Detecting Meat Texture

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Dades bibliogràfiques
Publicat a:	Processes vol. 13, no. 3 (2025), p. 640
Autor principal:	Liu, Chang
Altres autors:	Li, Yanlei, Sun, Wenming, Ma, Feiyu, Wang, Xiangwu, Yang, Zihao
Publicat:	MDPI AG
Matèries:	Mechanical properties Sensory evaluation Quality control Meat processing industry Meat products Biosensors Deformation effects Nanotechnology Computer vision Proteins Air flow Food sources Rheology Quality assessment Food Shear tests Product quality Consumers Viscosity Nutrients Collagen Meat industry Connective tissue Rheological properties Physical properties Meat quality Viscoelasticity Texture Analyzers Meat processing Hyperspectral imaging
Accés en línia:	Citation/Abstract Full Text + Graphics Full Text - PDF
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