New Techniques of Meat Quality Assessment for Detecting Meat Texture

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Опубликовано в::	Processes vol. 13, no. 3 (2025), p. 640
Главный автор:	Liu, Chang
Другие авторы:	Li, Yanlei, Sun, Wenming, Ma, Feiyu, Wang, Xiangwu, Yang, Zihao
Опубликовано:	MDPI AG
Предметы:	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
Online-ссылка:	Citation/Abstract Full Text + Graphics Full Text - PDF
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