Meat freshness is directly related to the health of consumers, and total volatile basic nitrogen
(TVB-N) content is an important reference index for evaluating pork freshness. This paper …

Meat freshness is directly related to the health of consumers, and total volatile basic nitrogen
(TVB-N) content is an important reference index for evaluating pork freshness. This paper …

The improvement of living standards has urged consumers to pay more attention to the
quality and nutrition of meat, so the development of nondestructive detection device for …

Traditional meat freshness evaluation methods are cumbersome and time consuming. In this
study, the freshness of goat and duck meat at− 1, 4, 10, and 25° C was monitored by the …

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 …

Quality attributes of fresh meat influence nutritional value and consumers' purchasing power.
In order to meet the demand of inspection department for portable device, a rapid and …

Visible/near infrared (VIS/NIR) spectroscopy has emerged as a non-destructive,
environmental friendly, and rapid analytical technique in recent years, which is capable for …

There are many preferences expressing the quality of pork: color, pH, especially TVB-N
content. Different quality pork has different spectral feature (in range of 400 to 1000nm). To …

Pork freshness influences the consumers' health and has become a food safety issue. The
quality of pork meat can be determined in terms of its freshness, which influences the …

Colorimetric sensor array (CSA) and bionic algorithms were integrated to form a facile
platform for total volatile basic nitrogen (TVB-N) determination. First, a CSA containing …