Meat tenderness is an important quality trait critical to consumer acceptance, and
determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent …

Background Food adulteration, commonplace throughout human history, remains a concern
today, with several notable instances involving the agro-food industry. Scope and approach …

Knowledge of textural properties is important for stakeholders in the food value chain
including producers, postharvest handlers, processors, marketers and consumers. For fresh …

This review summarises the main sensory methods (traditional techniques and the most
recent ones) together with consumer research as a key part in the development of new …

Raman spectroscopy has been gaining popularity as an analytical tool due to advances in
development of Raman spectrometry and the power of personal computers. Due to to its …

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

The objective of this study was to determine the effects of different concentrations of camellia
tea oil on surimi gel physicochemical properties and protein secondary structure. With the …

Raman spectroscopy offers structural information about complex solid systems such as
muscle food proteins. This spectroscopic technique is a powerful and a non-invasive method …

This paper overviews the biophysical methods developed to gain access to meat structure
information. The meat industry needs reliable meat quality information throughout the …

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