Visible to near-infrared spectroscopy has been applied for non-invasive assessment of meat freshness. The measurements were done at room temperature with non-frozen pork samples. The absorbance spectra of the main chromophores in meat including oxymyoglobin, water, fat, and protein were different enough to be identified spectrophotometrically. The decreasing trend in absorbance spectra of these components over time can be associated with freshness decay. We used two configurations, fiber-optic probes and integrating sphere, to study their efficiency in meat quality evaluation. In the integrated sphere configuration, the samples experienced an immediate smooth decrease of oxymyoglobin absorbance arising from loss of superficial freshness, wh...
Detailed investigations into the time-dependent changes of pork meat quality and composition have be...
Abstract The potential of near-infrared spectroscopy (NIRS) to predict the physicochemical characte...
Visible and near-infrared reflectance spectroscopy (VIS/NIRS) was used to predict colour on pork mus...
Abstract Visible to near-infrared spectroscopy has been applied for non-invasive assessment of meat...
Abstract Increasing concerns about adulterated meat encouraged industry looking for new non-invasiv...
Visible to near-infrared spectroscopy have been applied for non-invasive assessment of meat freshnes...
Real-time monitoring of meat quality requires fast, accurate, low-cost, and non-destructive analytic...
Experimental batches of chilled boneless slices of pork meat have been stored aerobically in sterile...
Effective and rapid assessment of pork freshness is significant for monitoring pork quality. However...
Meat freshness has been monitored by various microbiological, chemical and sensorial indices. Howeve...
The aim of this study was to assess the on-line implementation of visible and near infrared reflecta...
The potential of four dimension reduction methods for near-infrared spectroscopy was investigated, i...
Destructured zones in the core of cooked ham are associated with PSE in terms of biochemical charact...
Detailed investigations into the time-dependent changes of pork meat quality and composition have be...
Abstract The potential of near-infrared spectroscopy (NIRS) to predict the physicochemical characte...
Visible and near-infrared reflectance spectroscopy (VIS/NIRS) was used to predict colour on pork mus...
Abstract Visible to near-infrared spectroscopy has been applied for non-invasive assessment of meat...
Abstract Increasing concerns about adulterated meat encouraged industry looking for new non-invasiv...
Visible to near-infrared spectroscopy have been applied for non-invasive assessment of meat freshnes...
Real-time monitoring of meat quality requires fast, accurate, low-cost, and non-destructive analytic...
Experimental batches of chilled boneless slices of pork meat have been stored aerobically in sterile...
Effective and rapid assessment of pork freshness is significant for monitoring pork quality. However...
Meat freshness has been monitored by various microbiological, chemical and sensorial indices. Howeve...
The aim of this study was to assess the on-line implementation of visible and near infrared reflecta...
The potential of four dimension reduction methods for near-infrared spectroscopy was investigated, i...
Destructured zones in the core of cooked ham are associated with PSE in terms of biochemical charact...
Detailed investigations into the time-dependent changes of pork meat quality and composition have be...
Abstract The potential of near-infrared spectroscopy (NIRS) to predict the physicochemical characte...
Visible and near-infrared reflectance spectroscopy (VIS/NIRS) was used to predict colour on pork mus...