Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics

Meat Science

Volumn 92, Issue 4, 2012, Pages 506-510

  Xu, L ^a   Cai, C B ^b   Cui, H F ^a   Ye, Z H ^a   Yu, X P ^a  

^a CHINA JILIANG UNIVERSITY   (China)

^b CHUXIONG NORMAL UNIVERSITY   (China)

Author keywords

Chinese Ham sausage; FTIR spectroscopy; Halal; LS SVM; PLSDA

Indexed keywords

CHINESE HAM SAUSAGE; FTIR SPECTROSCOPY; HALAL; LS-SVM; PLSDA;

FOURIER TRANSFORM INFRARED SPECTROSCOPY; SUPPORT VECTOR MACHINES;

MEATS;

ANIMAL; ARTICLE; ARTIFICIAL INTELLIGENCE; BIOLOGY; CHINA; DIET; DISCRIMINANT ANALYSIS; ETHNOLOGY; FOOD CONTROL; FOOD HANDLING; HUMAN; INFRARED SPECTROSCOPY; MEAT; METHODOLOGY; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS; RELIGION; REPRODUCIBILITY; STANDARD; SWINE; TIME; VALIDATION STUDY;

ANIMALS; ARTIFICIAL INTELLIGENCE; CHINA; COMPUTATIONAL BIOLOGY; DIET; DISCRIMINANT ANALYSIS; FOOD INSPECTION; FOOD TECHNOLOGY; HUMANS; ISLAM; LEAST-SQUARES ANALYSIS; MEAT; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; PRINCIPAL COMPONENT ANALYSIS; REPRODUCIBILITY OF RESULTS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SUS SCROFA; TIME FACTORS;

EID: 84865550195     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.05.019     Document Type: Article

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