On-Site NIR Spectroscopy to Control the Shelf Life of Pork Meat

Food Analytical Methods

Volumn 4, Issue 4, 2011, Pages 582-589

  Prado, Natalia ^a   Fernández Ibáñez, Valle ^b   González, Pelayo ^a   Soldado, Ana ^b  

^a ASINCAR   (Spain)

^b Área de Cultivos Hortofrutícolas y Forestales   (Spain)

Author keywords

Food preservation; Meat; Near infrared reflectance spectroscopy; Pork

Indexed keywords

CROSS VALIDATION; ENTEROBACTERIACEAE; FILM COVER; LACTIC ACID BACTERIA; MEAT QUALITY; MICRO-BIOLOGICAL PARAMETERS; MODIFIED ATMOSPHERE; NEAR INFRARED REFLECTANCE SPECTROSCOPY; NIR SPECTROSCOPY; PORK; PORK MEAT; QUANTITATIVE PREDICTION; SHELF LIFE; STANDARD ERRORS;

AEROBIC BACTERIA; CALIBRATION; FOOD PRESERVATION; FOOD PRESERVATIVES; FORECASTING; INFRARED DEVICES; LACTIC ACID; MATHEMATICAL MODELS; MEATS; MODIFIED ATMOSPHERE PACKAGING; NEAR INFRARED SPECTROSCOPY; REFLECTION; RETAIL STORES;

QUALITY CONTROL;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE;

EID: 80955137728     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-011-9208-2     Document Type: Article

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