Applications of Biosensors for Meat Quality Evaluations
The aim of this study was to apply biosensors in the assessment of meat quality. The research was carried out on 20 samples of the <i>Longissimus</i> muscle obtained from pork of Polish Landrace and Polish Large White hybrids of fattening pigs. In the samples, 48 h after slaughter pH val...
Main Authors: | Barbara Sionek, Wiesław Przybylski, Anita Bańska, Tomasz Florowski |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-11-01
|
Series: | Sensors |
Subjects: | |
Online Access: | https://www.mdpi.com/1424-8220/21/22/7430 |
Similar Items
-
Meat quality, meat fatty acid composition, and effects of transport stress on crossbred pigs in Malaysia
by: Fong, Michelle Wai Cheng
Published: (2019) -
Can Bioelectrical Impedance Analysis (BIA) Be Used to Predict Pig’s Meat Quality In Vivo?
by: Wiesław Przybylski, et al.
Published: (2022-11-01) -
Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs
by: Yufei Guo, et al.
Published: (2022-08-01) -
Effects of Genotype on Pig Carcass, Meat Quality and Consumer Sensory Evaluation of Loins and Bellies
by: Violeta Razmaitė, et al.
Published: (2024-03-01) -
Association of missense MTTP gene polymorphism with carcass characteristics and meat quality traits in pigs
by: Katarzyna Ropka-Molik, et al.
Published: (2017-01-01)