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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| Autors principals: | , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Wiley
2025-01-01
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| Col·lecció: | IET Optoelectronics |
| Matèries: | |
| Accés en línia: | https://doi.org/10.1049/ote2.70006 |
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