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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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Medicine & Life Sciences
Aromatic Amino Acids
37%
Calibration
13%
Data Analysis
9%
Disulfides
13%
Endpoint Determination
100%
Fluorescence Spectrometry
16%
Food Inspection
22%
Hot Temperature
20%
Industry
11%
Meat
71%
Meat Products
18%
Multivariate Analysis
9%
Muscles
15%
Pork Meat
17%
Product Packaging
15%
Raman Spectrum Analysis
85%
Temperature
46%
Vacuum
14%
Agriculture & Biology
amino acids
14%
aromatic compounds
23%
calibration
12%
chemometrics
78%
disulfide bonds
14%
endpoints
69%
fluorescence emission spectroscopy
16%
food inspection
20%
heat
7%
heat treatment
10%
industry
8%
meat
50%
meat products
13%
multivariate analysis
12%
muscles
17%
pork
12%
Raman spectroscopy
80%
sampling
4%
storage time
11%
temperature
26%
testing
5%
vacuum packaging
17%