Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images

Meat Science

Volumn 73, Issue 3, 2006, Pages 511-520

  Veberg, A ^a,b   Sorheim O ^a   Moan, J ^c   Iani, V ^c   Juzenas, P ^c   Nilsen, A N ^a   Wold, J P ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c OSLO UNIVERSITY HOSPITAL   (Norway)

Author keywords

Fluorescence imaging; Fluorescence spectroscopy; High oxygen atmosphere; Lipid oxidation; Modified atmosphere packaging; Pork meat; Porphyrins; Turkey meat

Indexed keywords

EID: 33646510108     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.02.001     Document Type: Article

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