[3] Pereira F M V, Milori D M P, Venancio A L, et al. Talanta, 2010, 83(2): 351.

[4] Zhang D C, Ma X, Wen W Q, et al. Journal of Physics: Conference Series, 2009, (185): 012058.

[5] Beldjilali S, Yip W L, Hermann J, et al. Anal. Bioanal. Chem., 2011, 400(7): 2173.

[6] Nunes L C, Silva G A, Trevizan L C, et al. Spectrochim. Acta Part B, 2009, 64(6): 565.

[7] Schenk E R, Almirall J R. Appl. Opt., 2010, 49(13): C153.

[8] Bilge G, Velioglu H M, Sezer B, et al. Meat Sci., 2016, 119: 118.

[9] Zhang Tianlong, Wu Shan, Dong Juan, et al. J. Anal. At. Spectrom., 2015, 30(2): 368.

[10] Morsy N, Sun D W. Meat Sci., 2013, 93(2): 292.

[11] Braga J W B, Trevizan L C, Nunes L C, et al. Spectrochim. Acta Part B, 2010, 65(1): 66.

[12] Ferreira E C, Menezes E A, Matos W O, et al. Food Control, 2010, 21(10): 1327.

[13] Khumaeni A, Lie Z S, Niki H, et al. Anal. Bioanal. Chem., 2011, 400(10): 3279.

[14] Boyain-Goitia A R, Beddows D C S, Griffiths B C, et al. Appl. Opt., 2003, 42(30): 6119.