Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsi-Reference-Cited by-同舟云学术

Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsi

Published:2008-12 Issue:4 Volume:80 Page:1205-1211
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Beattie J. Renwick,Bell Steven E.J.,Borggaard Claus,Moss Bruce W.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Prediction of adipose tissue composition using Raman spectroscopy: Average properties and individual fatty acids;Beattie;Lipids,2006

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

3. A critical evaluation of Raman spectroscopy for the analysis of lipids: fatty acid methyl esters;Beattie;Lipids,2004

4. Beattie, J. R., Bell, S. E. J., & Moss, B. W. (2004c). Preliminary Raman spectroscopic investigation of the changes in beef sternomandibularis muscle during the thawing of muscle strips frozen pre-rigor. In Proceedings 50th international conference on meat science and technology (pp. 1231–1234). Helsinki.

5. The use of raman microscopy to determine and localize vitamin E in biological samples;Beattie;FASEB Journal,2007

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