Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging-Reference-Cited by-同舟云学术

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Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging

Published:2020-07 Issue: Volume:165 Page:108136
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Yang Hongbo,Hopkins David L.,Zhang Yimin,Zhu Lixian,Dong Pengcheng,Wang Xinyi,Mao Yanwei,Luo Xin,Fowler Stephanie M.

Funder

Key R&D Program of Shandong province

earmarked fund for China Agriculture Research System

modern agricultural industrial technology system in Shandong Province

Shandong “Double Tops” Program

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Application of laser spectrochemical analytical techniques to follow up spoilage of white meat in chicken;Abdel-Salam;Food Analytical Methods,2017

2. Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy;Andersen;Meat Science,2018

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

4. Assessment of tenderness of aged bovine gluteus medius muscles using Raman spectroscopy;Bauer;Meat Science,2016

5. Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside;Beattie;Meat Science,2004

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