Quality Assessment of Pork and Turkey Hams Using FT-IR Spectroscopy, Colorimetric, and Image Analysis

The implementation of fast and nondestructive methods in meat products and colds cuts have become increasingly important to evaluate their quality in relation to different factors such as origin, type of processing, freshness, adulteration, and authenticity. In this study, Fourier Transform Infrared...

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Detalles Bibliográficos
Autores principales: Sinanoglou, Vassilia J., Cavouras, Dionisis, Xenogiannopoulos, Dimitrios, Proestos, Charalampos, Zoumpoulakis, Panagiotis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6165448/
https://www.ncbi.nlm.nih.gov/pubmed/30223581
http://dx.doi.org/10.3390/foods7090152

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6165448/
https://www.ncbi.nlm.nih.gov/pubmed/30223581
http://dx.doi.org/10.3390/foods7090152

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