Revealing covariance structures in fourier transform infrared and Raman microspectroscopy spectra: A study on pork muscle fiber tissue subjected to different processing parameters

Applied Spectroscopy

Volumn 61, Issue 10, 2007, Pages 1032-1039

  Böcker, Ulrike ^a,b   Ofstad, Ragni ^a   Wu, Zhiyun ^c   Bertram, Hanne Christine ^c   Sockalingum, Ganesh D ^d   Manfait, Michel ^d   Egelandsdal, Bjørg ^b   Kohler, Achim ^a,e  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^d UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^e ONIRIS   (France)

Author keywords

Fourier transform infrared spectroscopy; FT IR spectroscopy; Heating; Meat; Microspectroscopy; Multiblock PCA; Principal component analysis; Raman; Salting

Indexed keywords

DATA REDUCTION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HEATING; PRINCIPAL COMPONENT ANALYSIS;

MEAT; MICROSPECTROSCOPY; MULTIBLOCK PCA; SALTING;

RAMAN SPECTROSCOPY;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD ANALYSIS; FOOD HANDLING; INFRARED SPECTROPHOTOMETRY; MEAT; METHODOLOGY; MUSCLE CELL; RAMAN SPECTROMETRY; SKELETAL MUSCLE; STATISTICS; SWINE;

ANIMALS; FOOD ANALYSIS; FOOD HANDLING; MEAT; MUSCLE FIBERS; MUSCLE, SKELETAL; SPECTROPHOTOMETRY, INFRARED; SPECTRUM ANALYSIS, RAMAN; STATISTICS AS TOPIC; SWINE;

EID: 35748946647     PISSN: 00037028     EISSN: None     Source Type: Journal    
DOI: 10.1366/000370207782217707     Document Type: Article

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