Prediction of Carcass Composition and Meat and Fat Quality Using Sensing Technologies: A Review
Consumer demand for high-quality healthy food is increasing; therefore, meat processors require the means toassess their products rapidly, accurately, and inexpensively. Traditional methods for quality assessments are time-consum-ing, expensive, and invasive and have potential to negatively impact t...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2022-07-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/12951/ |