Design of FBG‐Based Sensing System for Meat Quality Assessment and Steak Cooking Optimisation

ABSTRACT Water presence in raw meat not only degrades its quality by diluting the natural flavours, but also increases the risk of bacterial growth, altering texture, and juiciness which ultimately affects the quality of end products. Therefore, quality assessment of raw meat in markets as well as i...

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Auteurs principaux:	Jawad Mirza, Ahmad Atieh, Firdos Kanwal, Salman Ghafoor, Muhammad Ijaz, Benish Kanwal, Anwar Ul Haq, Ahmad Almogren
Format:	Artigo
Langue:	Inglês
Publié:	Wiley 2025-01-01
Collection:	IET Optoelectronics
Sujets:	Bragg gratings fibre optic sensors indoor communication optical communication optical fibre networks
Accès en ligne:	https://doi.org/10.1049/ote2.70006
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