Table 2. Analysis methods for determination on quality characteristics of meat products

Meat products	Characteristics	Applied methods	References
Whole meat products (Ham)	pH	pH meter	Guo et al., 2021; Kim et al., 2019
	Lipid oxidation	Thiobarbituric acid reactive substances (TBARS), rancimat	Guo et al., 2021; Tomažin et al., 2020
	Nitrite concentration	Diazotization	Guo et al., 2021; Kim et al., 2019
	Color	Colorimeter	Guo et al., 2021; Kim et al., 2019; Tomažin et al., 2020
	Product yield	Tumbling yield, cooking loss, total yield	Kim et al., 2019; Steen et al., 2020
	Textural properties	Texture profile analysis (TPA), dynamic rheology, shear force	Tomažin et al., 2020; Zhou et al., 2021
	Thermal stability	Differential scanning calorimetry (DSC)	Zhou et al., 2021
	Fatty acid composition	Gas chromatography-Mass spectrometry (GC-MS)	Guo et al., 2021
	Flavor components	Volatile compounds, electric nose, odour active values	Guo et al., 2021; Zhou et al., 2021
	Intramuscular fat	Near-infrared spectral analysis (NIRS)	Tomažin et al., 2020
	Moisture state	Water activity, low field nuclear magnetic resonance analysis (low-filed NMR)	Tomažin et al., 2020; Zhou et al., 2021
	Water holding capacity	Pressure, centrifugation	Steen et al., 2020
Ground meat products (Sausage)	Proximate composition	Moisture, protein, fat, dietary fiber, ash, carbohydrate	Ghafouri-Oskuei et al., 2020; Kang et al., 2022; Ku et al., 2022; Zaini et al., 2020
	Digestion	Protein in-vitro digestion system	Ku et al., 2022
	Calories	Atwater system value	Ghafouri-Oskuei et al., 2020
	Product yield	Cooking yield	Kang et al., 2022; Zaini et al., 2020
	pH	pH meter	Ghafouri-Oskuei et al., 2020; Kim et al., 2022; Ku et al., 2022
	Moisture state	Low-filed NMR, moisture ratio, drying ratio, effective moisture diffusivity	Kim et al., 2022; Sun et al., 2019
	Water holding capacity	Centrifugation	Zaini et al., 2020
	Appearance	Field emission scanning electron microscopy (FE-SEM), porosity, microphotograph	Kang et al., 2022; Kim et al., 2022
	Textural properties	TPA, dynamic rheology, shear force, apparent viscosity, viscoelasticity	Kang et al., 2022; Kim et al., 2022; Ku et al., 2022; Zaini et al., 2020
	Emulsion stability	Separated fluid	Ku et al., 2022
	Nitrite concentration	Diazotization	Ghafouri-Oskuei et al., 2020
	Fatty acid composition	GC	Ghafouri-Oskuei et al., 2020
	Color	Colorimeter, photoshop	Ghafouri-Oskuei et al., 2020; Kang et al., 2022; Kim et al., 2022; Ku et al., 2022; Zaini et al., 2020
	Amines	HPLC	Sun et al., 2019
	Lipid oxidation	TBARS	Ghafouri-Oskuei et al., 2020; Sun et al., 2019; Zaini et al., 2020
	Protein oxidation	Volatile basic nitrogen	Kim et al., 2022
	Microbial analysis	Total aerobic bacteria, lactic acid bacteria	Sun et al., 2019
	Protein molecular weight distribution	Sodium dodecyl sulfate polyacrylamide gel electrophoresis	Kang et al., 2022; Ku et al., 2022