Visible and NIR hyperspectral imaging and chemometrics for prediction of microbial quality of beef Longissimus dorsi muscle under simulated normal and abuse storage conditions

Author:

Achata Eva M.,Oliveira Marcia,Esquerre Carlos A.,Tiwari Brijesh K.,O'Donnell Colm P.

Funder

Department of Agriculture, Food and the Marine, Ireland

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. A study on the application of near infrared hyperspectral chemical imaging for monitoring moisture content and water activity in low moisture systems;Achata;Molecules,2015

2. Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration;Achata;Journal of Food Engineering,2019

3. Detection of minced beef adulteration with Turkey meat by UV–vis, NIR and MIR spectroscopy;Alamprese;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2013

4. Chapter 10 - near-infrared spectral informative indicators for meat and dairy products, bacterial contamination, and freshness evaluation;Atanassova,2018

5. Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging;Barbin;Innovative Food Science & Emerging Technologies,2013

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