Identification of Spoilage Marker Metabolites in Irish Chicken Breast Muscle Using HPLC, GC–MS Coupled with SPME and Traditional Chemical Techniques-Reference-Cited by-同舟云学术

Identification of Spoilage Marker Metabolites in Irish Chicken Breast Muscle Using HPLC, GC–MS Coupled with SPME and Traditional Chemical Techniques

Published:2011-01-12 Issue:5 Volume:5 Page:1917-1923
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Alexandrakis Dimitris,Brunton Nigel P.,Downey Gerard,Scannell Amalia G. M.

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/s11947-010-0500-8.pdf

Reference29 articles.

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2. Aho, P. (2006). Broiler Economics Bulletin (Vol. 14, No. 6). USA: Arbor Acres.

3. Alexandrakis, D., Downey, G., & Scannell, A. G. M. (2010). Rapid non-destructive detection of spoilage of intact chicken breast muscle using near-infrared and fourier transform mid-infrared spectroscopy and multivariate statistics. Food and Bioprocess Technology. doi: 10.1007/s11947-009-0298-4 .

4. Alomirah, H. F., Alli, I., Gibbs, B. F., & Konishi, Y. (1998). Identification of proteolytic products as indicators of quality in ground and whole meat. Journal of Food Quality, 21, 299–316.

5. Balasubramanian, S., & Panigrahi, S. (2010). Solid-phase microextraction (SPME) techniques for quality characterization of food products: a review. Food and Bioprocess Technology. doi: 10.1007/s11947-009-0299-3 .

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