Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy-Reference-Cited by-同舟云学术

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Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy

Published:2023-06 Issue: Volume:200 Page:109168
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Liu Qingsen,Dong Pengcheng,Fengou Lemonia-Christina,Nychas George-John,Fowler Stephanie Marie,Mao Yanwei,Luo Xin,Zhang Yimin

Funder

Horizon 2020

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Subject

Food Science

Reference72 articles.

1. Identification and quantification of Turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics;Alamprese;Meat Science,2016

2. Rapid non-destructive detection of spoilage of intact chicken breast muscle using near-infrared and fourier transform mid-infrared spectroscopy and multivariate statistics;Alexandrakis;Food and Bioprocess Technology,2012

3. Classification of foodborne pathogens by fourier transform infrared spectroscopy and pattern recognition techniques;Al-Holy;Journal of Rapid Methods and Automation in Microbiology,2006

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

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

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