With the continuous development of economy and the change in consumption concept, the
demand for meat, a nutritious food, has been dramatically increasing. Meat quality is tightly …

Quality checks, assessments, and the assurance of food products, raw materials, and food
ingredients is critically important to ensure the safeguard of foods of high quality for safety …

Rearing system, breed, geographical origin, and animal welfare are some of the more recent
quality features able to drive consumer's choice in meat and meat products purchase. The …

Sacha inchi is a source of quality commercial oil in Taiwan. Oil extraction results in sacha
inchi residue have not been utilized and not much investigated. Different edible seeds and …

This study involved a comprehensive examination of sensory attributes in dry-cured Bísaro
loins, including odor, androsterone, scatol, lean color, fat color, hardness, juiciness …

Near infrared spectroscopy (NIRS) can be useful in order to determine meat quality traits as
a rapid and non-destructive technique. The aim of the present study is to assess the …

This study evaluates near-infrared spectroscopy (NIRS) feasibility in combination with
various pre-treatments and chemometric approaches for pre-sliced Iberian salchichón under …

The fatty acids profile has been playing a decisive role in recent years, thanks to
technological, sensory and health demands from producers and consumers. The application …

Due to its advantages such as speed and noninvasive nature, near-infrared spectroscopy
(NIRS) technology has been widely used in detecting the nutritional content of nut food. This …

Research on fatty acids (FA) is important because their intake is related to human health.
NIRS can be a useful tool to estimate the FA of beef but due to the high moisture and the …