Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview
JL Damez, S Clerjon - Meat science, 2013 - Elsevier
The meat industry needs reliable meat quality information throughout the production process
in order to guarantee high-quality meat products for consumers. Besides laboratory …
in order to guarantee high-quality meat products for consumers. Besides laboratory …
Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat
A Kondjoyan, S Oillic, S Portanguen, JB Gros - Meat science, 2013 - Elsevier
A heat transfer model was used to simulate the temperature in 3 dimensions inside the meat.
This model was combined with a first-order kinetic models to predict cooking losses …
This model was combined with a first-order kinetic models to predict cooking losses …
Modeling cooking of chicken meat in industrial tunnel ovens with the Flory–Rehner theory
RGM Van der Sman - Meat science, 2013 - Elsevier
In this paper we present a numerical model describing the heat and mass transport during
the cooking of chicken meat in industrial tunnels. The mass transport is driven by gradients …
the cooking of chicken meat in industrial tunnels. The mass transport is driven by gradients …
Nondestructive measurement of total volatile basic nitrogen (TVB-N) content in salted pork in jelly using a hyperspectral imaging technique combined with efficient …
Q Chen, Y Zhang, J Zhao, Z Hui - Analytical Methods, 2013 - pubs.rsc.org
Total volatile basic nitrogen (TVB-N) content is an important index in evaluating the
freshness of salted pork in jelly (SPIJ). This work attempted the nondestructive measurement …
freshness of salted pork in jelly (SPIJ). This work attempted the nondestructive measurement …