Characterization of beef and pork using fourier-transform infrared photoacoustic spectroscopy

LWT

Volumn 34, Issue 6, 2001, Pages 402-409

  Yang, Hong ^a   Irudayaraj, Joseph ^a  

^a The Pennsylvania State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034745772     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0778     Document Type: Article

References (28)

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3. NIR-spectrometric analysis of food. Methodical development and achievable performance values
4. Sampling technique for cheese analysis by FTIR spectroscopy
5. Examination of full fat and reduced fat Cheddar cheese during ripening by Fourier transform infrared spectroscopy
6. Fourier transform infrared spectroscopy investigations of protein structure
7. Use of infrared spectroscopy and chemometrics for the authentication of fruit purees
8. Mid-infrared spectroscopy and chemometrics for determining the type of fruit used in jam
9. Determination of protein and fat in meat by transmission Fourier transform infrared spectrometry
10. Digital signal processing for step-scan Fourier transform infrared photoacoustic spectroscopy
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12. Near-infrared spectroscopic analysis of heme and nonheme iron in raw meats
13. Analysis of cheese using step-scan Fourier transform infrared photoacoustic spectroscopy
14. FT-IR PAS: A versatile tool for spectral depth profiling chemical analysis
15. Potential of Fourier transform infrared spectroscopy for the authentication of vegetable oils
16. Chemometrics
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18. The quantitative analysis of fat and protein in meat by transmission infrared analysis
19. Discrimination of raw pork, chicken and turkey meat by spectroscopy in the visible, near-and mid-infrared ranges
20. Thermal diffusivity in food processing
21. A rapid FTIR quality control method for fat and moisture determination in butter
22. A technique for muscle biopsy sampling on pigs to assess intramuscular fat
23. Determination of phospholipid content of intramuscular fat by Fourier transform infrared spectroscopy
24. Infrared spectroscopic methods
25. Mid-infrared spectroscopy
26. Characterization of semi-solid fats and oils by Fourier transform infrared photoacoustic spectroscopy