Applications of Biosensors for Meat Quality Evaluations

Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation

(2020) Nikola Čobanović et al.   Animals

Yeast-Based Biosensors: Current Applications and New Developments

(2020) Helene Martin-Yken   Biosensors-Basel

A Comprehensive Method for Assessing Meat Freshness Using Fusing Electronic Nose, Computer Vision, and Artificial Tactile Technologies

(2020) Xiaohui Weng et al.   Journal of Sensors

Emerging Point-of-care Technologies for Food Safety Analysis

(2019) Jane Choi et al.   SENSORS

Predicting the Quality of Meat: Myth or Reality?

(2019) Cécile Berri et al.   Foods

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction

(2018) S. P. F. Bonny et al.   Animal

Lipid oxidation in meat: mechanisms and protective factors – a review

(2018) Ana Beatriz AMARAL et al.   Food Science and Technology

Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

(2018) Maria Buła et al.   FOOD CHEMISTRY

The application of biosensors for drip loss analysis and glycolytic potential evaluation

(2016) Wiesław Przybylski et al.   MEAT SCIENCE

Analysis of variability of plasma leptin and lipids concentration in relations to glycolytic potential, intramuscular fat and meat quality in P76 pigs

(2016) W. Przybylski et al.   JOURNAL OF ANIMAL AND FEED SCIENCES

Evaluation of chicken freshness using a low-cost colorimetric sensor array with AdaBoost–OLDA classification algorithm

(2014) Quansheng Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Association of blood glucose, blood lactate, serum cortisol levels, muscle metabolites, muscle fiber type composition, and pork quality traits

(2014) J.H. Choe et al.   MEAT SCIENCE

Effects of transportation time, distance, stocking density, temperature and lairage time on incidences of pale soft exudative (PSE) and the physico-chemical characteristics of pork

(2013) C.S. Gajana et al.   MEAT SCIENCE

Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudate

(2013) Alessio Di Luca et al.   Proteome Science

Technological and sensory pork quality in relation to muscle and drip loss protein profiles

(2012) Elżbieta Żelechowska et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Identification of biomarkers of meat tenderisation and its use for early classification of Asturian beef into fast and late tenderising meat

(2012) Verónica Sierra et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of heat treatment on protein oxidation in pig meat

(2011) S. Traore et al.   MEAT SCIENCE

Screening 52 single nucleotide polymorphisms for extreme value of glycolytic potential and drip loss in pigs

(2009) S. Kamiński et al.   JOURNAL OF ANIMAL BREEDING AND GENETICS

Glycogen Determination in Bovine Muscle: A Proposal for Rapid Determination

(2009) Antonio Hargreaves B et al.   Chilean Journal of Agricultural Research

Use of Enzymatic Biosensors as Quality Indices: A Synopsis of Present and Future Trends in The Food Industry

(2009) Liliana Serna Cock et al.   Chilean Journal of Agricultural Research

The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality

(2008) J.H. Choe et al.   MEAT SCIENCE