New Techniques of Meat Quality Assessment for Detecting Meat Texture

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Pubblicato in:	Processes vol. 13, no. 3 (2025), p. 640
Autore principale:	Liu, Chang
Altri autori:	Li, Yanlei, Sun, Wenming, Ma, Feiyu, Wang, Xiangwu, Yang, Zihao
Pubblicazione:	MDPI AG
Soggetti:	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
Accesso online:	Citation/Abstract Full Text + Graphics Full Text - PDF
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