[HTML][HTML] Production factors affecting poultry carcass and meat quality attributes
E Baéza, L Guillier, M Petracci - Animal, 2022 - Elsevier
Poultry meat mainly comes from standard production system using high growth rate strains
reared under indoor intensive conditions. However, it is possible to find also different …
reared under indoor intensive conditions. However, it is possible to find also different …
Quality and processability of modern poultry meat
S Barbut, EM Leishman - Animals, 2022 - mdpi.com
Simple Summary Over the years, the poultry industry has evolved from selling mainly whole
birds to mostly cut-up portions or further processed products. Additionally, changes in …
birds to mostly cut-up portions or further processed products. Additionally, changes in …
Current topics in active and intelligent food packaging for preservation of fresh foods
The purpose of this review is to provide an overview of current packaging systems, eg active
packaging and intelligent packaging, for various foods. Active packaging, such as modified …
packaging and intelligent packaging, for various foods. Active packaging, such as modified …
Food analysis using artificial senses
M Sliwinska, P Wisniewska, T Dymerski… - Journal of agricultural …, 2014 - ACS Publications
Nowadays, consumers are paying great attention to the characteristics of food such as smell,
taste, and appearance. This motivates scientists to imitate human senses using devices …
taste, and appearance. This motivates scientists to imitate human senses using devices …
[HTML][HTML] Fusion of artificial senses as a robust approach to food quality assessment
Abstract Electronic nose (E-nose), Electronic tongue (E-tongue) and Computer Vision
System (CVS) are three analytical systems which have been used separately in the food and …
System (CVS) are three analytical systems which have been used separately in the food and …
A bioelectronic sensor based on canine olfactory nanovesicle–carbon nanotube hybrid structures for the fast assessment of food quality
We developed an olfactory-nanovesicle-fused carbon-nanotube-transistor biosensor (OCB)
that mimics the responses of a canine nose for the sensitive and selective detection of …
that mimics the responses of a canine nose for the sensitive and selective detection of …
[HTML][HTML] Fully integrated FET-type gas sensor with optimized signal-to-noise ratio for H2S gas detection
The focus of gas sensor research has been on improving the response of individual sensors.
However, in order to integrate sensors with CMOS circuits, a sensing system composed of …
However, in order to integrate sensors with CMOS circuits, a sensing system composed of …
[HTML][HTML] Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler
L Huang, YL Xiong, B Kong, X Huang, J Li - Meat Science, 2013 - Elsevier
This study was conducted to evaluate the effect of storage temperature and duration on
oxidation and flavour changes in frozen pork dumpling filler. Freshly prepared dumplings …
oxidation and flavour changes in frozen pork dumpling filler. Freshly prepared dumplings …
[HTML][HTML] Monitoring of warmed-over flavour in pork using the electronic nose–correlation to sensory attributes and secondary lipid oxidation products
K Tikk, JE Haugen, HJ Andersen, MD Aaslyng - Meat Science, 2008 - Elsevier
Sensory analysis of meatballs was carried out to monitor the warmed-over flavour (WOF)
development in cooked, cold-stored (at 4° C for 0, 2 and 4days) and reheated meatballs …
development in cooked, cold-stored (at 4° C for 0, 2 and 4days) and reheated meatballs …
Prediction of the biogenic amines index of poultry meat using an electronic nose
The biogenic amines index of fresh chicken meat samples during refrigerated storage was
predicted based on the headspace analysis using an electronic nose equipped with an …
predicted based on the headspace analysis using an electronic nose equipped with an …