Use of near infrared transmittance spectroscopy to predict fatty acid composition of chicken meat

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 2459-2464

  Riovanto, R ^a   De Marchi, M ^a   Cassandro, M ^a   Penasa, M ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Chemometrics; Chicken meat; Fatty acid; Near infrared spectroscopy

Indexed keywords

ANALYTICAL TECHNIQUES; CALIBRATION EQUATIONS; CHEMOMETRICS; CHICKEN BREAST; CHICKEN MEAT; FATTY ACID COMPOSITION; FRESH MEAT; NEAR-INFRARED TRANSMITTANCE SPECTROSCOPIES; NEAR-INFRARED TRANSMITTANCES; PRE-PROCESSING; PRE-TREATMENTS; REFERENCE DATA;

ANIMALS; CALIBRATION; FATTY ACIDS; FORECASTING; INFRARED DEVICES; NEAR INFRARED SPECTROSCOPY; OLEIC ACID;

MEATS;

ARACHIDIC ACID; ARACHIDONIC ACID; DIHOMO GAMMA LINOLEIC ACID; EICOSADIENOIC ACID; GAMMA LINOLENIC ACID; HEPTADECANOIC ACID; ICOSENOIC ACID; LINOLEIC ACID; MONOUNSATURATED FATTY ACID; MYRISTIC ACID; MYRISTOLEIC ACID; OLEIC ACID; PALMITIC ACID; PALMITOLEIC ACID; PENTADECENOIC ACID; PENTADECYLIC ACID; SATURATED FATTY ACID; STEARIC ACID; UNCLASSIFIED DRUG;

ARTICLE; CALIBRATION; CHEMOMETRIC ANALYSIS; CHICKEN MEAT; FOOD ANALYSIS; FOOD INDUSTRY; FOOD QUALITY; FOOD SAFETY; GAS CHROMATOGRAPHY; LIPID COMPOSITION; NEAR INFRARED TRANSMITTANCE SPECTROSCOPY; NONHUMAN; REFERENCE VALUE; SPECTROSCOPY;

ANIMALS; CHICKENS; FATTY ACIDS; MEAT; PECTORALIS MUSCLES; SPECTROSCOPY, NEAR-INFRARED;

EID: 84861573283     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.038     Document Type: Article

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