A comparative study for improving prediction of total viable count in beef based on hyperspectral scattering characteristics-Reference-Cited by-同舟云学术

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A comparative study for improving prediction of total viable count in beef based on hyperspectral scattering characteristics

Published:2015-10 Issue: Volume:162 Page:38-47
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Tao Feifei,Peng Yankun,Gomes Carmen L.,Chao Kuanglin,Qin Jianwei

Funder

Special Fund for Agro-scientific Research in the Public Interest Program

National Science and Technology Support Program

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics;Ammor;Meat Sci.,2009

2. Rapid qualitative and quantitative detection of beef fillets spoilage based on Fourier transform infrared spectroscopy data and artificial neural networks;Argyri;Sens. Actuat. B: Chem.,2010

3. A comparison of Raman and FT-IR spectroscopy for the prediction of meat spoilage;Argyri;Food Control,2013

4. Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging;Barbin;Innovative Food Sci. Emerg. Technol.,2013

5. The absorption spectra and extinction coefficients of myoglobin;Bowen;J. Biol. Chem.,1949

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4. UV-fluorescence imaging for real-time non-destructive monitoring of pork freshness;Food Chemistry;2022-12

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