Non-invasive analytical technology for the detection of contamination, adulteration, and authenticity of meat, poultry, and fish: A review-Reference-Cited by-同舟云学术

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Non-invasive analytical technology for the detection of contamination, adulteration, and authenticity of meat, poultry, and fish: A review

Published:2015-01 Issue: Volume:853 Page:19-29
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Kamruzzaman Mohammed,Makino Yoshio,Oshita Seiichi

Funder

Japan Society for the Promotion of Science

Grant-in-Aid for Scientific Research

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference100 articles.

1. Reducing the fat content in ground beef without sacrificing quality: a review;Brewer;Meat Sci.,2012

2. To eat or not to eat pork: how frequently and how varied? Insights from the quantitative Q-pork chains consumer survey in four European countries;Verbeke;Meat Sci.,2011

3. Emerging non-contact imaging, spectroscopic and colorimetric technologies for quality evaluation and control of hams: a review;Valous;Trends Food Sci. Technol.,2010

4. Prediction of color texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy: a feasibility study;Liu;Meat Sci.,2003

5. Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: a review – part II: applications;Wu;Innov. Food Sci. Emerg. Technol.,2013

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