Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por tema "Meat quality"
Mostrando ítems 1-4 de 4
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Classification of beef longissimus thoracis muscle tenderness using hyperspectral imaging and chemometrics
Nowadays, the meat industry requires non-destructive, sustainable, and rapid methods that can provide objective and accurate quality assessment with little human intervention. Therefore, the present research aimed to ... -
Combination of spectral and textural features of hyperspectral imaging for the authentication of the diet supplied to fattening cattle
This study explored the potential of hyperspectral imaging in the near infrared region (NIR-HSI) as a non-destructive and rapid tool to discriminate among two beef fattening diets. For that purpose, a feeding trial was ... -
Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals
The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on ... -
Effects of chitosan coating with green tea aqueous extract on lipid oxidation and microbial growth in pork chops during chilled storage
Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study ...