Detection of adulteration in cooked meat products by mid-infrared spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 6, 2002, Pages 1325-1329

  Al Jowder, Osama ^a   Kemsley, E K ^b   Wilson, Reginald H ^b  

^a UNIVERSITY OF BAHRAIN   (Bahrain)

^b NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

Adulteration; Beef; Cooked; Discrimination; Infrared; Offal; Spectroscopy

Indexed keywords

ANIMAL; ARTICLE; CATTLE; CHEMOMETRIC ANALYSIS; COOKING; FOOD CONTAMINATION; FOOD QUALITY; HEAT; INFRARED SPECTROPHOTOMETRY; INFRARED SPECTROSCOPY; MEAT; PRINCIPAL COMPONENT ANALYSIS;

ANIMALIA; BOS TAURUS;

ANIMALS; CATTLE; FOOD CONTAMINATION; HEAT; MEAT; SPECTROPHOTOMETRY, INFRARED;

EID: 0037070384     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0108967     Document Type: Article

References (10)

1. Mid-infrared spectroscopy and authenticity problems in selected meats: A feasibility study
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3. Modified indirect ELISA procedure for raw meat speciation using crude antispecies antisera and stabilized immunoreagents
4. Applications of immunoassay to the detection of food adulteration. An overview
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7. Mid-infrared spectroscopy and chemometrics for the authentication of meat products
8. Discriminant analysis of high-dimensional data: A comparison of principal components and partial least squares data reduction methods
9. The use and misuse of chemometrics for treating classification problems
10. Detection of adulteration of raspberry purees using infrared spectroscopy and chemometrics