Predicting frankfurters quality metrics using light backscatter

Author:

Nieto Gema,Xiong Youling L.,Payne Fred,Castillo Manuel

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. A rapid method based on front-face flurescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurters;Allais;Meat Sci.,2004

2. Álvarez, D., Payne, F.A., Castillo, M., Xiong, Y.L., 2007. Application of backscatter Light extintion to determine the stability of beef emulsions with different fat/lean ratios. ASABE, Annual International Meeting, Minneapolis, Minnesota, USA.

3. A novel fiber optic sensor to monitor beef emulsion stability using visible Light scattering;Álvarez;Meat Sci.,2009

4. Application of light extinction to determine stability of beef emulsions;Álvarez;J. Food Eng.,2010

5. Use of a fiber optic probe to predict meat emulsion breakdown;Barbut;Ital. J. Food Sci.,1998

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