Publications by authors named "I M Hunt"
When stored at chill temperatures, vacuum-packed (VP) lamb has a much shorter shelf-life than VP beef, primarily due to its higher pH, which could be linked to the higher fat content. The higher pH would create more favourable conditions for the growth of spoilage bacteria, resulting in a shorter shelf-life of meat. To determine the effects of fat on meat shelf-life as it relates to pH, a series of shelf-life trials at 2 °C were conducted using VP beef and lamb mince with varying fat contents (i.
View Article and Find Full Text PDFChanges in meat sensory quality during storage are difficult to assess accurately and objectively. Advanced analytical technologies for sensory assessment could help predict sensory changes. In this study, vacuum-packed (VP) minced beef was incubated at four different temperatures until the end of its quality shelf-life, before conducting instrumental taste analysis with an Insent electronic tongue and analysis of volatile compounds with headspace SPME GC-MS.
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- * While sensors have been validated in dairy farming, there's a notable gap in research on integrating data from multiple sensors to improve HYK detection models.
- * The study highlights a need for more research on the prevalence of HYK, its detection using sensors, enhancing model accuracy through data integration, and examining the economic benefits of sensor systems in pasture-based dairy farming.