Non-destructive evaluation of ATP content and plate count on pork meat surface by fluorescence spectroscopy

Meat Science

Volumn 93, Issue 3, 2013, Pages 579-585

  Oto, N ^a   Oshita, S ^a   Makino, Y ^a   Kawagoe, Y ^a   Sugiyama, J ^b   Yoshimura, M ^b  

^a UNIVERSITY OF TOKYO   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Microbial spoilage; NADPH; PLSR; Quantitative detection; Sanitation monitoring; Tryptophan

Indexed keywords

MICROBIAL SPOILAGE; NADPH; PLSR; QUANTITATIVE DETECTION; SANITATION MONITORING; TRYPTOPHAN;

AMINO ACIDS; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; NONDESTRUCTIVE EXAMINATION; SPOILAGE;

MEATS;

ADENOSINE TRIPHOSPHATE; NICOTINAMIDE ADENINE DINUCLEOTIDE PHOSPHATE; TRYPTOPHAN;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; FOOD CONTROL; FOOD STORAGE; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; REGRESSION ANALYSIS; REPRODUCIBILITY; SPECTROFLUOROMETRY; SWINE; TEMPERATURE; VALIDATION STUDY;

ADENOSINE TRIPHOSPHATE; ANIMALS; BACTERIA; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD STORAGE; LEAST-SQUARES ANALYSIS; MEAT; NADP; REPRODUCIBILITY OF RESULTS; SPECTROMETRY, FLUORESCENCE; SWINE; TEMPERATURE; TRYPTOPHAN;

EID: 84875119237     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.010     Document Type: Article

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