Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics-Reference-Cited by-同舟云学术

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Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics

Published:2015-06 Issue: Volume:52 Page:119-125
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Berhe Daniel T.,Lawaetz Anders J.,Engelsen Søren B.,Hviid Marchen S.,Lametsch René

Funder

University of Copenhagen

the Danish Meat Research Institute

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference31 articles.

1. Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsi;Beattie;Meat Science,2008

2. Raman spectroscopic study of effect of the cooking temperature and time on meat proteins;Berhe;Food Research International,2014

3. Laser-excited Raman spectroscopy of biomolecules. VI. Polypeptides as conformational models;Chen;Journal of the American Chemical Society,1974

4. Multivariate autofluorescence of intact food systems;Christensen;Chemical Reviews,2006

5. Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method;Díaz;Meat Science,2008

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