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- W2969787557 abstract "Abstract Meat tenderness is indicated to be one of the most important meat quality attributes to affect consumer satisfaction for meat palatability. During the last several decades, numerous attempts have been made to develop detecting methods for the measurement and prediction of meat tenderness as well as to establish a solid classification or grade system for meat marketing. In this chapter the most commonly used techniques, including sensory analysis, Warner–Bratzler shear force, slice shear force, texture profile analysis, star probe, and spectroscopic methods (Raman spectroscopy, near-infrared reflectance spectroscopy, hyperspectral imaging), are described. The general principles, procedures, and applications and also the deficiency of those detecting methods are necessarily discussed. It is necessary that a rapid, easy, and nondestructive technique is developed to meet the consumer and meat industry demands for high accuracy and repeatability in the detection of meat tenderness." @default.
- W2969787557 created "2019-08-29" @default.
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- W2969787557 date "2020-01-01" @default.
- W2969787557 modified "2023-09-23" @default.
- W2969787557 title "Detection techniques of meat tenderness: state of the art" @default.
- W2969787557 doi "https://doi.org/10.1016/b978-0-12-819233-7.00004-5" @default.
- W2969787557 hasPublicationYear "2020" @default.
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