Emerging nondestructive approaches for meat quality and safety evaluation—A review
Author:
Affiliation:
1. Department of Biosystems and Agricultural Engineering University of Kentucky Lexington Kentucky USA
2. Department of Electrical and Computer Engineering University of Kentucky Lexington Kentucky USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12781
Reference147 articles.
1. Application of mid-infrared spectroscopy and PLS-Kernel calibration for quick detection of pork in higher value meat mixes
2. Potential of fluorescence spectroscopy to predict fatty acid composition of beef
3. A Machine Learning Approach for Lamb Meat Quality Assessment Using FTIR Spectra
4. Detection of minced beef adulteration with turkey meat by UV–vis, NIR and MIR spectroscopy
5. An intelligent decision support system for the detection of meat spoilage using multispectral images
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