A predictive model for the evaluation of flavor attributes of raw and cooked beef based on sensor array analyses.
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DOI: 10.1016/j.foodres.2019.03.047
Abstract: There are currently no standardized objective measures to evaluate beef flavor attributes, especially the comparison between raw beef and cooked beef. Beef flavor attribute is one of the most significant parameters for consumers. This study… read more here.
Keywords: beef; flavor attributes; sensor array; cooked beef ... See more keywords
Detection of the Freshness State of Cooked Beef During Storage Using Hyperspectral Imaging
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DOI: 10.1177/0003702817718807
Abstract: The freshness of meat products during storage has received unprecedented attention. This study was conducted to investigate the feasibility of a hyperspectral imaging (HSI) technique to determine the freshness state of cooked beef during storage… read more here.
Keywords: freshness; freshness state; storage; cooked beef ... See more keywords