Spectral Detection Techniques for Non-Destructively Monitoring the Quality, Safety, and Classification of Fresh Red Meat-Reference-Cited by-同舟云学术

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Spectral Detection Techniques for Non-Destructively Monitoring the Quality, Safety, and Classification of Fresh Red Meat

Published:2018-04-20 Issue:10 Volume:11 Page:2707-2730
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Wang Wenxiu,Peng Yankun,Sun Hongwei,Zheng Xiaochun,Wei Wensong

Funder

National KeyResearch and Development Program

Major projects of national agricultural products quality and safety risk assessment

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s12161-018-1256-4/fulltext.html

Reference179 articles.

1. Alamprese C, Casale M, Sinelli N, Lanteri S, Casiraghi E (2013) Detection of minced beef adulteration with turkey meat by UV–vis, NIR and MIR spectroscopy. LWT Food Sci Technol 53:225–232. https://doi.org/10.1016/j.lwt.2013.01.027

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. Alander JT, Bochko V, Martinkauppi B, Saranwong S, Mantere T (2013) A review of optical nondestructive visual and near-infrared methods for food quality and safety. Int J Spectrosc 2013:1–36. https://doi.org/10.1155/2013/341402

4. Argyri AA, Jarvis RM, Wedge D, Xu Y, Panagou EZ, Goodacre R, Nychas G-JE (2013) A comparison of Raman and FT-IR spectroscopy for the prediction of meat spoilage. Food Control 29:461–470. https://doi.org/10.1016/j.foodcont.2012.05.040

5. Arvanitoyannis IS, van Houwelingen-Koukaliaroglou M (2003) Implementation of chemometrics for quality control and authentication of meat and meat products. Crit Rev Food Sci Nutr 43:173–218. https://doi.org/10.1080/10408690390826482

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