Authenticating common Australian beef production systems using Raman spectroscopy-Reference-Cited by-同舟云学术

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Authenticating common Australian beef production systems using Raman spectroscopy

Published:2021-03 Issue: Volume:121 Page:107652
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Logan Bridgette G.,Hopkins David L.,Schmidtke Leigh M.,Fowler Stephanie M.

Funder

Meat and Livestock Australia

NSW Department of Primary Industries

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference60 articles.

1. Performance of fluorescence spectroscopy for beef meat authentication: Effect of excitation mode and discriminant algorithms;Aït-Kaddour;Meat Science,2018

2. Using visible or near infrared spectroscopy (NIRS) on cheese to authenticate cow feeding regimes;Andueza;Food Chemistry,2013

3. Classification of adipose tissue species using Raman spectroscopy;Beattie;Lipids,2007

4. Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: Understanding the cage of covariance between highly correlated fat parameters;Berhe;Meat Science,2016

5. Stable isotope variation as a tool to trace the authenticity of beef;Boner;Analytical and Bioanalytical Chemistry,2004

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3. The analysis of lamb and beef fatty acids with a 30 m BPX70 column is comparable with a 120 m column;Journal of Food Composition and Analysis;2024-07

4. Visible spectroscopy on lamb fat and muscle to authenticate the duration of pasture finishing;Meat Science;2024-02

5. Bulk and fatty acid-specific stable isotope analysis coupled with multivariate modeling for differentiating free-range grass-fed and captive grain-fed yak meat;Journal of Food Composition and Analysis;2023-10

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