Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive
oxygen species leading to a series of secondary reactions which in turn lead to degradation …

Over the past three decades, near infrared reflectance (NIR) spectroscopy has been proved
to be one of the most efficient and advanced tools for the estimation of quality attributes in …

In this study a near-infrared (NIR) hyperspectral imaging technique was investigated for non-
destructive determination of chemical composition of intact and minced pork. Hyperspectral …

Raman spectroscopy data have been compared to different traditional methodologies such
as protein solubility, apparent viscosity, water holding capacity, instrumental texture …

Many subjective assessment methods for fresh meat quality are still widely used in the meat
industry, making the development of an objective and non-destructive technique for …

In this study, a hyperspectral imaging technique was developed to achieve fast, accurate,
and objective determination of pork quality grades. Hyperspectral images were acquired in …

The meat industry needs reliable meat quality information throughout the production process
in order to guarantee high-quality meat products for consumers. Besides laboratory …

Temperature fluctuation during cold storage of meat products usually leads to undesirable
microbial growths, which affect the overall product quality. In this study, a pushbroom …

Raman spectroscopy and texture analysis (TPA) studies were carried out to determine the
effect of adding different levels of microbial transglutaminase (MTGase) to meat systems …

In this study, we aimed to elucidate the characteristics of water mobility and distribution in
soybean antioxidant peptide powders (SAPPs) using low-field nuclear magnetic resonance …