Identification of individual goat animals by means of near infrared spectroscopy and chemometrics analysis of commercial meat cuts
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05890-1.pdf
Reference44 articles.
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2. Alamprese C, Amigo JM, Casiraghi E, Engelsen SB (2016) Identification and quantification of Turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics. Meat Sci 121:175–181. https://doi.org/10.1016/j.meatsci.2016.06.018
3. Bai Y, Liu H, Zhang B, Zhang J, Wu H, Zhao S, Qie M, Guo J, Wang Q, Zhao Y (2021) Research progress on traceability and authenticity of beef. Food Rev Int. https://doi.org/10.1080/87559129.2021.1936000
4. Barbin D, Elmasry G, Sun DW, Allen P (2012) Near-infrared hyperspectral imaging for grading and classification of pork. Meat Sci 90:259–268. https://doi.org/10.1016/j.meatsci.2011.07.011
5. Bureau S, Cozzolino D, Clark CJ (2019) Contributions of Fourier-transform mid infrared (FT-MIR) spectroscopy to the study of fruit and vegetables: a review. Post Bio Technol 148:1–14
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