A Historical Review of the Technology Used for the Study of Freshness in Red Meats
Meat is a high-quality source of protein, vitamins, and minerals, making it a fundamental component of the human diet. Ensuring the availability of fresh meat is, therefore, essential for both consumers and the food industry. Traditional methods for assessing meat freshness, such as sensory evaluati...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
IEEE
2025-01-01
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| Series: | IEEE Access |
| Subjects: | |
| Online Access: | https://ieeexplore.ieee.org/document/11062860/ |
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