The employment of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in meatball formulation

Meat Science

Volumn 100, Issue , 2015, Pages 301-305

  Rahmania, Halida ^a   Sudjadi, ^a   Rohman, Abdul ^a,b  

^a GADJAH MADA UNIVERSITY   (Indonesia)

^b UNIVERSITI TEKNOLOGI MALAYSIA   (Malaysia)

Author keywords

FTIR spectroscopy; Meatball; Partial least square; Principal component analysis; Rat meat

Indexed keywords

BEEF; BINARY MIXTURES; CALIBRATION; MEAN SQUARE ERROR; PRINCIPAL COMPONENT ANALYSIS; RATS; SPECTRUM ANALYSIS;

COEFFICIENT OF DETERMINATION; ECONOMICAL BENEFITS; FTIR SPECTROSCOPY; MEATBALL; MID-INFRARED REGIONS; MULTIVARIATE CALIBRATION; PARTIAL LEAST SQUARE (PLS); ROOT MEAN SQUARE ERROR OF CALIBRATIONS;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

RATTUS;

ANALYSIS; ANIMAL; BOVINE; CALIBRATION; EVALUATION STUDY; FOOD CONTAMINATION; HUMAN; INDONESIA; INFRARED SPECTROSCOPY; MEAT; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; RAT; REGRESSION ANALYSIS;

ANIMALS; CALIBRATION; CATTLE; FOOD CONTAMINATION; HUMANS; INDONESIA; LEAST-SQUARES ANALYSIS; MEAT; MEAT PRODUCTS; PRINCIPAL COMPONENT ANALYSIS; RATS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84910107168     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.10.028     Document Type: Article

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