Knowledge of textural properties is important for stakeholders in the food value chain
including producers, postharvest handlers, processors, marketers and consumers. For fresh …

Consumer demand for quality and healthfulness has led to a higher need for quality
assurance in meat production. This requirement has increased interest in near-infrared …

Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef,
lamb, and pork. Drivers of consumer liking are interrelated across these species, but there …

This paper briefly reviews research that describes the sensation, generation and consumer
acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and …

This paper is a review of optical methods for online nondestructive food quality monitoring.
The key spectral areas are the visual and near‐infrared wavelengths. We have collected the …

Although many efforts have been made to improve and control the eating quality of meat,
there is still high variability in palatability, which may ultimately result in customer …

Texture is one of the most important characteristics of meat and we can explain it as the
human physiological–psychological awareness of a number of rheological and other …

Muscle foods (meat and fish) are very important from the perspective of human nutrition and
economic activity, both nationally and internationally. At a research and development level …

This study aimed to simultaneously predict different textural features in grass carps fillets
(Ctenopharyngodon idella) during vacuum freeze drying using hyperspectral imaging …

Meat tenderness is the most important attribute related to consumer satisfaction. No
analytical tool is currently available to measure or predict tenderness in real-time. Therefore …