Host: The Japan Society of Mechanical Engineers
Name : [in Japanese]
Date : January 19, 2017 - January 20, 2017
Recent research has produced a plenty of result, data and methods to analyse the freshness of meat. However, it has shown limitation in regards to laboratory research, and current practices. The author used recent research and tools such as resistant methods to explore and determine a new solution that helps analyse the quality of meat with simpler method and compare the reliability of this method with K value.
