Detection and characterisation of frauds in bovine meat in natura by non-meat ingredient additions using data fusion of chemical parameters and ATR-FTIR spectroscopy

Food Chemistry

Volumn 205, Issue , 2016, Pages 14-22

  Nunes, Karen M ^a   Andrade, Marcus Vinícius O ^b   Santos Filho, Antônio M P ^b   Lasmar, Marcelo C ^b   Sena, Marcelo M ^a,c  

^a FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^b Superintendência Regional Em Minas Gerais   (Brazil)

^c Instituto Nacional de Ciencia e Tecnologia de Bioanalitica   (Brazil)

Author keywords

Data fusion; Forensic analysis; Meat adulteration; Mid infrared spectroscopy; PLS DA

Indexed keywords

CHEMICAL DETECTION; CLASSIFICATION (OF INFORMATION); CRIME; DATA FUSION; INFRARED SPECTROSCOPY; MAMMALS; MEATS;

ATR FT-IR SPECTROSCOPIES; CHEMICAL PARAMETERS; FORENSIC ANALYSIS; MID-INFRARED SPECTROSCOPY; PLS-DA; SUPERVISED CLASSIFICATION; VARIABLE SELECTION; WATER HOLDING CAPACITY;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

CARRAGEENAN; CHLORIDE; COLLAGEN; MALTODEXTRIN; PROTEIN; SODIUM CHLORIDE; SODIUM DIHYDROGEN PHOSPHATE; TRIPOLYPHOSPHATE; WATER; POLYPHOSPHATE; TRIPHOSPHORIC ACID;

ARTICLE; ASH; BOVINE; BOVINE MEAT; CHEMICAL PARAMETERS; CHEMICAL WASTE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; FRAUD; INFRARED SPECTROSCOPY; MEAT; NONHUMAN; PHYSICAL CHEMISTRY; ANALYSIS; ANIMAL; BRAZIL; CLASSIFICATION; FOOD CONTAMINATION; THEORETICAL MODEL;

ANIMALS; BRAZIL; CARRAGEENAN; CATTLE; FOOD CONTAMINATION; MEAT; MODELS, THEORETICAL; POLYPHOSPHATES; SODIUM CHLORIDE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; WATER;

EID: 84960108559     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.02.158     Document Type: Article

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