Using online projective techniques to understand the consumers' perception of dry-aged beef.

Consumer food preferences are constantly evolving, necessitating research to understand consumer intentions, habits, and attitudes. Dry aging was traditionally used for meat preservation and flavor enhancement. To assess current perceptions, an online questionnaire distributed via social media (snowball sampling) gathered data from 126 consumers.

Non-invasive meat quality assessment: Exploring the potential of ocular infrared thermography to predict ultimate pH in Nellore beef cattle.

This study investigated the use of infrared thermography (IRT) to identify the dark, firm, and dry (DFD) phenomenon in Brazilian beef, which is a significant concern for the industry because of its inferior quality and reduced shelf life. This study examined 113 Nellore bulls and analyzed their minimum and maximum ocular temperatures using IRT. The results highlight the efficacy of thermal images (IRTmax) as a significant predictor, with R values ranging from 0.

Correction: Gonçalves Vero et al. Transport of Pigs of Two Market Weights at Two Space Allowances: Effects on Behaviour, Blood Parameters, and Meat Quality under Summer and Winter Conditions. 2023, , 2767.

In the original publication [...

Sensory quality of beef with different ultimate pH values - A Brazilian perspective.

This study evaluated Brazilian consumer perceptions of beef with different pH values at 48 h post-mortem (pHu) through sensory analysis. A total of 138 consumers evaluated raw and grilled steaks. The steaks were divided according to their pHu (normal pH < 5.

Transport of Pigs of Two Market Weights at Two Space Allowances: Effects on Behaviour, Blood Parameters, and Meat Quality under Summer and Winter Conditions.

This study was carried out through two separate experiments aiming at evaluating the effects of two space allowances (0.54 and 0.62 m/pig in summer and 0.