Classification and characterization of beef muscles using front-face fluorescence spectroscopy-Reference-Cited by-同舟云学术

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Classification and characterization of beef muscles using front-face fluorescence spectroscopy

Published:2015-02 Issue: Volume:100 Page:69-72
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Sahar Amna,Dufour Éric

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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

2. Warner–Bratzler shear evaluations of 40 bovine muscles;Below;Meat Science,2003

3. Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck;Boles;Meat Science,2008

4. Relationship between longissimus composition and the composition of other major muscles of the beef carcass;Brackebusch;Journal of Animal Science,1991

5. Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy;Brøndum;Meat Science,2000

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1. Beef muscle discrimination based on two-trace two-dimensional correlation spectroscopy (2T2D COS) combined with snapshot visible-near infrared multispectral imaging;Meat Science;2024-08

2. Intrinsic Fluorescence Markers for Food Characteristics, Shelf Life, and Safety Estimation: Advanced Analytical Approach;Foods;2023-08-11

3. Authentication of beef cuts by multielement and machine learning approaches;Journal of Trace Elements in Medicine and Biology;2023-07

4. A Critical Study on the Potential of Solid-Phase Fluorescence Spectroscopy (SPFS) in Quantitative Analysis: Effect of Solid Diluent and Sampling Method on Signal Quality;Journal of AOAC International;2023-01-11

5. Spectroscopic techniques for authentication of animal origin foods;Frontiers in Nutrition;2022-09-20

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