Development of a Maillard Reaction–Based Time-Temperature Integrator/indicator (TTI) for Visual Monitoring of Chilled Beef During Long-term Storage and Distribution
Kentaro Sakai, Jung‐Hyun Lee, Chawalit Kocharunchitt, Tom Ross, Ian Jenson, Kento Koyama, Shigenobu Koseki
Topics & Concepts
Maillard reactionShelf lifeChemistryFood scienceEnvironmental scienceXyloseFermentationMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesFood Supply Chain Traceability