New Techniques of Meat Quality Assessment for Detecting Meat Texture

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Detalles Bibliográficos
Publicado en:	Processes vol. 13, no. 3 (2025), p. 640
Autor Principal:	Liu, Chang
Outros autores:	Li, Yanlei, Sun, Wenming, Ma, Feiyu, Wang, Xiangwu, Yang, Zihao
Publicado:	MDPI AG
Materias:	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
Acceso en liña:	Citation/Abstract Full Text + Graphics Full Text - PDF
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