Miguel Arvana

Nov 24, 2023 | mdpi.com | Miguel Arvana |André Rocha |José Oliveira Barata |Andre Dionisio

1. IntroductionIn the 21st century, eating habits have changed dramatically, as consumers are more informed than ever and more demanding about their food. Of all foods, meat and meat products have been one of the most under pressure from consumers. The demand for “more transparent” products has led companies to seek and develop new methods to value and disclose to the consumer the origin and constitution of their products [1].

Aug 24, 2023 | mdpi.com | João Pinelo |André Rocha |Miguel Arvana |João Gonçalves

Open AccessArticleby 1,*, 2, 2, 3, 4 and 1 1Atlantic International Research Centre, 9700-702 Angra do Heroísmo, Portugal2NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal3Independent Researcher, 9700-702 Angra do Heroísmo, Portugal4Instituto Superior de Engenharia de Lisboa, 1959-007 Lisboa, Portugal*Author to whom correspondence should be addressed.