Detection of minced beef adulteration with turkey meat by UV-vis, NIR and MIR spectroscopy

LWT

Volumn 53, Issue 1, 2013, Pages 225-232

  Alamprese, Cristina ^a   Casale, Monica ^b   Sinelli, Nicoletta ^a   Lanteri, Silvia ^b   Casiraghi, Ernestina ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF GENOA   (Italy)

Author keywords

Chemometric techniques; Data fusion; IR spectroscopy; Meat adulteration; UV vis spectroscopy

Indexed keywords

BEEF; DISCRIMINANT ANALYSIS; GAS CHROMATOGRAPHY; INFRARED DEVICES; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; NEAR INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS; SPECTRUM ANALYSIS; ULTRAVIOLET VISIBLE SPECTROSCOPY;

CHEMOMETRIC TECHNIQUES; IR-SPECTROSCOPY; MEAT ADULTERATION; MID-INFRARED SPECTROSCOPY; MINCED BEEF; NEAR INFRARED; NEAR-INFRARED; TURKEY MEAT; UV-VISIBLE; UV/ VIS SPECTROSCOPY;

DATA FUSION;

BOVINAE;

EID: 84876704358     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.01.027     Document Type: Article

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