Determining the quality of meat has always been essential for the food industry because
consumers prefer superior quality meat. Therefore, the food industry requires the …

Fluorescence spectroscopy, color imaging and multispectral imaging (MSI) have emerged
as effective analytical methods for the non-destructive detection of quality attributes of …

Organic residues on equipment surfaces in poultry processing plants can generate cross
contamination and increase the risk of unsafe food for consumers. This research was aimed …

The objective of this study was to investigate the efficacy of a computer vision system (CVS)
with structured light for meat color assessment. Three muscles (longissimus dorsi (LD) …

Freshness of meat directly affects the economic benefits and vital interests of people. Meat
color (L*, a*, b*), and pH value are important reference attributes for evaluating meat …

The assessment of food safety and quality is a matter of paramount importance, especially
considering the challenges posed by climate change. Convenient, eco‐friendly, and non …

The feasibility of using a compact, economical NIR instrument to predict moisture content
(MC) and total fat content (TFC) in minced pork was demonstrated. The instrument was …

Meat and meat products are closely associated with the daily eating habits of people around
the world. Quality monitoring of meat and meat products is essential to ensure public health …

Rich nutrient matrix meat is the first-choice source of animal protein for many people all over
the world, but it is also highly susceptible to spoilage due to chemical and microbiological …

Meat quality determination is now more vital than ever, with an ever-increasing demand for
meat, especially with a greater desire for high-quality beef. Many existing qualitative …