Rapid Detection of Fat Content in Meat with Near Infrared Spectroscopy

HUA Jin; ZHAO You-you; GAO Yuan-hui; ZHANG Li-hua; HAO Jia-xue; SONG Huan; ZHAO Wen-ying

doi:10.3964/j.issn.1000-0593(2017)11-3424-06

Journals >Spectroscopy and Spectral Analysis >Volume 37 >Issue 11 >Page 3424 > Article

Spectroscopy and Spectral Analysis
Vol. 37, Issue 11, 3424 (2017)

Rapid Detection of Fat Content in Meat with Near Infrared Spectroscopy

HUA Jin¹, ZHAO You-you¹, GAO Yuan-hui¹, ZHANG Li-hua¹, HAO Jia-xue², SONG Huan¹, and ZHAO Wen-ying²

Author Affiliations

¹[in Chinese]

²[in Chinese]

show less

DOI: 10.3964/j.issn.1000-0593(2017)11-3424-06 Cite this Article

HUA Jin, ZHAO You-you, GAO Yuan-hui, ZHANG Li-hua, HAO Jia-xue, SONG Huan, ZHAO Wen-ying. Rapid Detection of Fat Content in Meat with Near Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2017, 37(11): 3424 Copy Citation Text

show less

References

[2] Guy F, Prache S, Thomas A, et al. Food Chemistry, 2011, 127(3): 1280.

[3] Wold J P, Kermit M, Woll A. Applied Spectroscopy, 2010, 64(7): 691.

[5] Mohammed Kamruzzamana, Gamal ElMasrya, Da-Wen Suna, et al. Non-Destructive Prediction and Visualization of Chemical Composition in Lamb Meat Using NIR Hyperspectral Imaging and Multivariate Regression. Innovative Food Science & Emerging TechnologiesVolume 16, October 2012, 218.

[6] Douglas F Barbina, Gamal ElMasrya, Da-Wen Suna, et al. Food Chemistry Volume 138, Issues 2-3, 1 June 2013, Pages 1162-1171.

[7] Prevolnik M, krlep M, Jane L, et al. Meat Science, 2011, 88: 299.

Download Citation

Save the article for my favorites

Paper Information