Olfactory visualization sensor system based on colorimetric sensor array and chemometric methods for high precision assessing beef freshness-Reference-Cited by-同舟云学术

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Olfactory visualization sensor system based on colorimetric sensor array and chemometric methods for high precision assessing beef freshness

Published:2022-12 Issue: Volume:194 Page:108950
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Xu Weidong,He Yingchao,Li Jiaheng,Deng Yong,Zhou Jianwei,Xu Enbo,Ding Tian,Wang Wenjun,Liu Donghong

Funder

Science and Technology Project of Nantong City

Ningbo Science and Technology Bureau

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Electronic nose based on hybrid free-standing nanofibrous mats for meat spoilage monitoring;Andre;Sensors and Actuators B: Chemical,2022

2. Effect of packaging method and storage temperature on quality properties of cold-dried beef slices;Aykın-Dinçer;LWT,2020

3. Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation;Bao;Comprehensive Reviews in Food Science and Food Safety,2021

4. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review;Bekhit;Trends in Food Science & Technology,2021

5. Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics;Cama-Moncunill;Meat Science,2020

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