Using Multispectral Imaging for Spoilage Detection of Pork Meat-Reference-Cited by-同舟云学术

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Using Multispectral Imaging for Spoilage Detection of Pork Meat

Published:2012-05-25 Issue:9 Volume:6 Page:2268-2279
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Dissing Bjørn Skovlund,Papadopoulou Olga S.,Tassou Chrysoula,Ersbøll Bjarne Kjaer,Carstensen Jens Michael,Panagou Efstathios Z.,Nychas George-John

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-012-0886-6.pdf

Reference40 articles.

1. Ammor, S. A., Argyri, A., & Nychas, G.-J. E. (2009). Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics. Meat Science, 81, 507–514.

2. Argyri, A. A., Panagou, E. Z., Tarantilis, P. A., Polysiou, M., & Nychas, G.-J. E. (2010). Rapid qualitative and quantitative detection of beef fillets spoilage based on Fourier transform infrared spectroscopy data and artificial neural networks. Sensors an Actuators B: Chemical, 145, 146–154.

3. Baranyi, J., & Roberts, T. A. (1994). A dynamic approach to predicting bacterial growth in food. International Journal of Food Microbiology, 23, 277–294.

4. Brooks, J. C., Alvarado, M., Stephens, T. P., Kellermeier, J. D., Tittor, A. W., & Miller, M. F. (2008). Spoilage and safety characteristics of ground beef packaged in traditional and modified atmosphere packages. Journal of Food Protection, 71, 293–301.

5. Byun, J. S., Min, J. S., Kim, I. S., Kim, J. W., Chung, M. S., & Lee, M. (2003). Comparison of indicators of microbial quality of meat during aerobic cold storage. Journal of Food Protection, 66, 1733–1737.

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