Evaluation of freshness of ground pork tenderloin by visible/near infrared spectroscopy

Journal of Food and Drug Analysis

Volumn 18, Issue 2, 2010, Pages 107-112

  Chou, Chen Huang ^a   Chyr, Chu Ying Lou ^a   Chen, Richie L C ^a   Shaw, Jai Tsung ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Aerobic plate count; Chemometrics; Freshness; pH; PLSR; Pork tenderloin; Volatile basic nitrogen

Indexed keywords

NITROGEN; VOLATILE AGENT;

ACCURACY; ANALYTICAL PARAMETERS; ANIMAL TISSUE; ARTICLE; FEMALE; FOOD ANALYSIS; FOOD QUALITY; FOOD STORAGE; HAIR; MALE; MEAT; NEAR INFRARED SPECTROSCOPY; NONHUMAN; PLATE COUNT; PORK; SOLVENT EXTRACTION; STORAGE TEMPERATURE; SWINE; TAIWAN;

EID: 77954804917     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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