Diffuse reflectance spectroscopy to quantify the met-myoglobin proportion and meat oxygenation inside of pork and beef

Author:

Nguyen Thien,Kim SungchulORCID,Kim Jae Gwan

Funder

GIST Research Institute

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Visual and spectrophotometric evaluations of beef color stability;Arnold;Journal of Food Science,1992

2. Boles, J. A., & Pegg, R. (2010). Meat color. Montana State University and Saskatchewan Food Product Innovation, Program University of Saskatchewan.

3. Irradiation effects on meat color–a review;Brewer;Meat Science,2004

4. Applied muscle biology and meat science;Du,2009

5. Diffuse reflectance spectroscopy for monitoring physiological and morphological changes in oral cancer;Einstein;Optik-International Journal for Light and Electron Optics,2016

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