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Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics
Daniel Tsegay Berhe, Anders Juul Lawaetz,
Søren Balling Engelsen
, Marchen S. Hviid,
Rene Lametsch
Dairy, Meat and Plant Product Technology
Food Analytics and Biotechnology
26
Citations (Scopus)
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Keyphrases
Accurate Determination
100%
Cooked Meat
100%
Chemometrics
100%
Raman Spectroscopy
100%
Structural Change
33%
Aromatic Amino Acids
33%
Cooked Meat Products
16%
RMSEP
16%
Raman Spectra
16%
Calibration Test
16%
Fluorescence Spectroscopy
16%
Vacuum Packaging
16%
Stored Samples
16%
Chemical Changes
16%
Disulfide Bond
16%
Ready-to-eat Products
16%
Amino Acid Residues
16%
Pork muscle
16%
Heat Treatment
16%
Storage Time
16%
Multivariate Data Analysis
16%
Food Inspection
16%
Calibration Set
16%
Secondary Structure
16%
Food Science
Raman Spectroscopy
100%
Amino Acid
40%
Fluorescence Spectroscopy
20%
Vacuum Packaging
20%
Storage Time
20%
Food Safety
20%
Cooked Meat Products
20%
Stored Samples
20%