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Meat Science, ISSN 0309-1740, 11/2014, Volume 98, Issue 3, pp. 561 - 568
This paper uses quality theory to identify opportunities for the meat sector that are consistent with trends in meat consumption. Meat consumption has... 
Meat consumption | Sustainability | Credence attributes | Meat quality | PRODUCT DEVELOPMENT | MARKET | RED MEAT | SAFETY | AGRICULTURE | FOOD SCIENCE & TECHNOLOGY | CONSUMER PERCEPTION | SEGMENTATION | BEEF | FOOD | TENDERNESS | Food Industry | Animals | Consumer Behavior | Poultry | Humans | Feeding Behavior | Diet - trends | Meat - standards | Meat
Journal Article
Meat Science, ISSN 0309-1740, 01/2012, Volume 90, Issue 1, pp. 259 - 268
In this study, a hyperspectral imaging technique was developed to achieve fast, accurate, and objective determination of pork quality grades. Hyperspectral... 
Spectroscopy | Computer vision | Pork classification | Meat quality | Hyperspectral imaging | Principal component analysis | INSPECTION | QUALITY | FOOD SCIENCE & TECHNOLOGY | MUSCLE | PREDICTION | PORCINE MEAT | CONNECTIVE-TISSUE | Spectrophotometry, Infrared - methods | Meat - classification | Animals | Meat - standards | Swine | Pork | Algorithms
Journal Article
Meat Science, ISSN 0309-1740, 10/2018, Volume 144, pp. 2 - 14
The authenticity of meat is now an important consideration in the multi-step food chain from production of animals on farm to consumer consumption of the final... 
Authenticity | Hair | Validation | Muscle | Fraud | Isotopes | CARBON ISOTOPES | SUBCUTANEOUS ADIPOSE-TISSUE | FATTY-ACID-COMPOSITION | LAMB MEAT | INFRARED REFLECTANCE SPECTROSCOPY | FOOD SCIENCE & TECHNOLOGY | TRACE-ELEMENT | STABLE-ISOTOPE ANALYSIS | DRIED BEEF | FOOD AUTHENTICITY | ELEMENT SIGNATURE ANALYSIS | Animals | Meat - standards | Food Analysis - methods | Diet - veterinary | Fatty acids | Analysis | Meat
Journal Article
Journal of Animal Science, ISSN 0021-8812, 07/2018, Volume 96, Issue 7, pp. 2734 - 2746
Iberian (IB, n = 60) and crossbred Large White × Landrace (F1, n = 58) pigs were slaughtered at 160 kg, after finishing under intensive conditions or on... 
Sensorial analysis | Pork quality | Swine | Ageing | Color | Red Meat - standards | Swine - physiology | Animals | Cooking | Paraspinal Muscles - chemistry | Female | Male | Taste | Red Meat - analysis
Journal Article
Meat Science, ISSN 0309-1740, 10/2018, Volume 144, pp. 159 - 168
Journal Article
Meat Science, ISSN 0309-1740, 09/2017, Volume 131, pp. 187 - 195
Journal Article