Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy

Meat Science

Volumn 86, Issue 3, 2010, Pages 748-752

  Sinelli, Nicoletta ^a   Limbo, Sara ^a   Torri, Luisa ^b   Di Egidio, Valentina ^a   Casiraghi, Ernestina ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF GASTRONOMIC SCIENCES   (Italy)

Author keywords

Freshness; Minced beef; MIR spectroscopy.; NIR spectroscopy

Indexed keywords

ANALYTICAL TOOL; FOOD QUALITY; FOURIER; FRESHNESS; MIDINFRARED; MINCED BEEF; MIR SPECTROSCOPY.; MODIFIED ATMOSPHERE; NEAR INFRARED; NIR SPECTROSCOPY; STORAGE TIME; THREE TEMPERATURE;

FOOD STORAGE; INFRARED DEVICES; INFRARED SPECTROSCOPY; MEATS; MODIFIED ATMOSPHERE PACKAGING; NEAR INFRARED SPECTROSCOPY; OXYGEN; PRINCIPAL COMPONENT ANALYSIS;

ATMOSPHERIC TEMPERATURE;

OXYGEN;

ANIMAL; ARTICLE; ATMOSPHERE; BIOLOGICAL MODEL; CATTLE; EVALUATION; FOOD ANALYSIS; FOOD PRESERVATION; INFRARED SPECTROPHOTOMETRY; INFRARED SPECTROSCOPY; MEAT; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; TEMPERATURE;

ANIMALS; ATMOSPHERE; CATTLE; FOOD ANALYSIS; FOOD PRESERVATION; MEAT; MODELS, BIOLOGICAL; OXYGEN; SPECTROPHOTOMETRY, INFRARED; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPECTROSCOPY, NEAR-INFRARED; TEMPERATURE;

EID: 79957946623     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.06.016     Document Type: Article

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