Discrimination of meat paté s according to the animal species by means of near infrared spectroscopy and chemometrics

CYTA - Journal of Food

Volumn 9, Issue 3, 2011, Pages 210-213

  Restaino, E ^a   Fassio, A ^a   Cozzolino, D ^b  

^a INSTITUTO NACIONAL DE INVESTIGACIÓN AGROPECUARIA INIA   (Uruguay)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Beef; Near infrared; Pat ; Pork; Principal component analysis; Spectroscopy; Stepwise linear discriminant analysis

Indexed keywords

ANIMAL SPECIES; CHEMOMETRICS; CLASSIFICATION MODELS; CROSS VALIDATION; FOOD CHAIN; NEAR INFRARED; NEAR INFRARED REFLECTANCE; NIR SPECTRUM; PORK; PRINCIPAL COMPONENTS; RAPID METHOD; SCANNING SPECTROPHOTOMETERS; SPECTROSCOPIC METHOD; STEPWISE LINEAR DISCRIMINANT ANALYSIS; VALIDATION METHODS;

ANIMALS; BINARY MIXTURES; DISCRIMINANT ANALYSIS; INFRARED DEVICES; NEAR INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; REFLECTION; SPECTROPHOTOMETERS; SPECTROSCOPIC ANALYSIS;

MEATS;

EID: 80055017128     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2010.512396     Document Type: Article

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