Consumer preference, behavior and perception about meat and meat products: An overview
M Font-i-Furnols, L Guerrero - Meat science, 2014 - Elsevier
Meat and meat products currently represent an important source of protein in the human
diet, and their quality varies according to intrinsic and extrinsic parameters that can …
diet, and their quality varies according to intrinsic and extrinsic parameters that can …
[HTML][HTML] Control of fresh meat quality through manipulation of muscle fiber characteristics
ST Joo, GD Kim, YH Hwang, YC Ryu - Meat science, 2013 - Elsevier
Variations of fresh meat quality exist because the quality traits are affected by various
intrinsic and extrinsic factors. Because the meat quality is basically dependent on muscle …
intrinsic and extrinsic factors. Because the meat quality is basically dependent on muscle …
Meat flavour in pork and beef–From animal to meal
MD Aaslyng, L Meinert - Meat science, 2017 - Elsevier
An intense meat flavour is greatly appreciated by consumers. Meat flavour is generated
during the cooking process through a complex series of chemical reactions between …
during the cooking process through a complex series of chemical reactions between …
[HTML][HTML] High moisture extrusion of soy protein: Investigations on the formation of anisotropic product structure
P Wittek, N Zeiler, HP Karbstein, MA Emin - Foods, 2021 - mdpi.com
The high moisture extrusion of plant proteins is well suited for the production of protein-rich
products that imitate meat in their structure and texture. The desired anisotropic product …
products that imitate meat in their structure and texture. The desired anisotropic product …
Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage
R Ganhão, D Morcuende, M Estévez - Meat science, 2010 - Elsevier
The influence of protein oxidation, as measured by the dinitrophenylhydrazine (DNPH)
method, on colour and texture changes during chill storage (2° C, 12days) of cooked burger …
method, on colour and texture changes during chill storage (2° C, 12days) of cooked burger …
[HTML][HTML] Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review
The impacts of accelerated pH decline combined with high muscle temperature on post-
mortem muscle metabolism and subsequent meat quality attributes have been extensively …
mortem muscle metabolism and subsequent meat quality attributes have been extensively …
Measurement of meat color using a computer vision system
A Girolami, F Napolitano, D Faraone, A Braghieri - Meat science, 2013 - Elsevier
The limits of the colorimeter and a technique of image analysis in evaluating the color of
beef, pork, and chicken were investigated. The Minolta CR-400 colorimeter and a computer …
beef, pork, and chicken were investigated. The Minolta CR-400 colorimeter and a computer …
The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical …
The color of fresh pork is a crucial quality attribute that significantly influences consumer
perception and purchase decisions. This review first explores consumer expectations and …
perception and purchase decisions. This review first explores consumer expectations and …
Current status and future trends of sous vide processing in meat industry; A review
Background Sous vide processing is considered a very promising thermal processing
method in heat-stable vacuumed packages under controlled temperatures for specific time …
method in heat-stable vacuumed packages under controlled temperatures for specific time …
Consumers' perception and purchase behaviour of meat in China
China has experienced significant economic growth in recent decades, and this has
accounted for an increase in meat consumption. Therefore, it is important to understand the …
accounted for an increase in meat consumption. Therefore, it is important to understand the …