Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the d

Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physi

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of

Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both