Texture Changes in Meat during Storage
| Autor: | Fernanda Josefina Coll Cárdenas, Daniela Flavia Olivera |
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| Rok vydání: | 2016 |
| Předmět: |
media_common.quotation_subject
ComputingMethodologies_IMAGEPROCESSINGANDCOMPUTERVISION food and beverages Texture (geology) Sensory analysis Tenderness Geography medicine Quality (business) Food science medicine.symptom skin and connective tissue diseases ComputingMethodologies_COMPUTERGRAPHICS media_common |
| DOI: | 10.1016/b978-0-08-100596-5.03294-7 |
| Popis: | Meat texture is the most important aspect of eating quality. Consumers are willing to pay more for guaranteed tender beef. This work is focused on studying changes that occur in meat texture during storage. In this sense, the evolution of texture during conversion of muscle into meat and the effect of storage conditions on the tenderness have been analyzed. In addition, the different instrumental and sensory techniques used to evaluate these attributes are presented. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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