Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysis

Meat Science

Volumn 95, Issue 3, 2013, Pages 451-457

  Bjelanovic, Milena ^a   Sørheim, Oddvin ^b   Slinde, Erik ^a,c   Puolanne, Eero ^d   Isaksson, Tomas ^a   Egelandsdal, Bjørg ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NOFIMA   (Norway)

^c INSTITUTE OF MARINE RESEARCH   (Norway)

^d UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Deoxymyoglobin; Metmyoglobin; Myoglobin states; Oxymyoglobin; Partial least square regression analysis; Spectroscopy

Indexed keywords

DEOXYMYOGLOBIN; METMYOGLOBIN; MYOGLOBIN STATES; OXYMYOGLOBIN; PARTIAL LEAST SQUARE REGRESSION ANALYSIS;

REFLECTION; REGRESSION ANALYSIS; SPECTROSCOPY; STATISTICS; TISSUE;

MEATS;

DEOXYMYOGLOBIN; METMYOGLOBIN; MYOGLOBIN; OXYGEN; OXYMYOGLOBIN;

ADIPOSE TISSUE; ANIMAL; ARTICLE; CALIBRATION; CATTLE; CHEMISTRY; COLOR; DIET; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD STORAGE; HUMAN; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; MULTIVARIATE ANALYSIS; MYOGLOBIN STATES; OXIDATION REDUCTION REACTION; PARTIAL LEAST SQUARE REGRESSION ANALYSIS; PIGMENTATION; PRESSURE; REGRESSION ANALYSIS; SKELETAL MUSCLE; SPECTROSCOPY; SWINE; ANALYSIS; BOVINAE; PROCEDURES;

DEOXYMYOGLOBIN; METMYOGLOBIN; MYOGLOBIN STATES; OXYMYOGLOBIN; PARTIAL LEAST SQUARE REGRESSION ANALYSIS; SPECTROSCOPY;

ADIPOSE TISSUE; ANIMALS; CALIBRATION; CATTLE; COLOR; DIET; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD STORAGE; HUMANS; LEAST-SQUARES ANALYSIS; MEAT; MULTIVARIATE ANALYSIS; MUSCLE, SKELETAL; MYOGLOBIN; OXIDATION-REDUCTION; OXYGEN; PIGMENTATION; PRESSURE; SPECTRUM ANALYSIS; SWINE;

EID: 84879450062     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.05.021     Document Type: Article

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