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 …

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 …

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 …

Fresh pork is prone to spoilage during storage, transportation, and sale, resulting in reduced
freshness. The total viable count (TVC) and total volatile basic nitrogen (TVB-N) content are …

Maintaining freshness and quality is crucial in the meat industry, as lipid oxidation can lead
to undesirable odors, flavors, and potential health risks. Traditional methods for assessing …

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 …

This paper investigated the feasibility of rapid non-destructive evaluation of pork freshness
using a portable electronic nose (E-nose) based on a colorimetric sensor array. A novel and …

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 …

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 …

The fresh and defective beef identification by consumers is subjectively through visual
observation. However, identifying beef quality manually has disadvantage, there is human …