Meat analogue products are considered to help consumers reducing their meat
consumption. Their key success factor is their high similarity in sensory properties compared …

The colour, water-holding capacity (WHC) and tenderness of meat are primary determinants
of visual and sensory appeal. Although there are many factors which influence these quality …

Low-field bench top 1 H nuclear magnetic resonance (LF-NMR) relaxometry instruments
have been increasingly popular as analytical tools for engineering research. Magnetic …

The meat industry needs reliable meat quality information throughout the production process
in order to guarantee high-quality meat products for consumers. Besides laboratory …

A two-dimensional low-field nuclear magnetic resonance (LF-NMR) T 1-T 2 relaxation
technique was developed to contrast the water status evolution during different cooking …

The effects of two-stage heating with different preheating combinations on the shear force
and water status of pork-pieces were explored. The results showed that the combined …

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 …

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 …

Background Dry-cured ham is one of the most valued food products by Mediterranean
consumers. In this sense, the appropriate development of its different production stages is …

With improvement in people's living standards, many people nowadays pay more attention
to quality and safety of meat. However, traditional methods for meat quality and safety …