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The influence of ageing and cooking on the Raman spectrum of porcine longissimus dorsi was investigated. The rich information contained in the Raman spectrum was highlighted, with numerous changes attributed to changes in the environment and conformations of the myofibrillar proteins. Predictions...
The aim of the present study was to identify the factors that affect and motivate the purchase of quality-labelled beef in Spain. For this purpose a total of 364 surveys were carried out on buyers of beef in three Spanish cities. The sample was divided into three groups of buyers according to the...