Discrimination of pork/chicken adulteration in minced mutton by electronic taste system
Author:
Affiliation:
1. Department of Biosystems Engineering Zhejiang University 886 Yuhangtang Road Hangzhou 300058 China
2. College of Life Science and Engineering Northwest Minzu University Lanzhou 730030 China
Funder
National Natural Science Foundation of China
Gansu Science and Technology Department
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13977
Reference32 articles.
1. Analysis of pork adulteration in commercial meatballs targeting porcine-specific mitochondrial cytochrome b gene by TaqMan probe real-time polymerase chain reaction
2. Accurate concentration determination of anions nitrate, nitrite and chloride in minced meat using a voltammetric electronic tongue
3. Identification of animal meat muscles by visible and near infrared reflectance spectroscopy
4. An improved UPLC method for the detection of undeclared horse meat addition by using myoglobin as molecular marker
5. Authenticity control of game meat products – A single method to detect and quantify adulteration of fallow deer (Dama dama), red deer (Cervus elaphus) and sika deer (Cervus nippon) by real-time PCR
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