Detection of Meat Adulteration Using Spectroscopy-Based Sensors

Minced meat is a vulnerable to adulteration food commodity because species- and/or tissue-specific morphological characteristics cannot be easily identified. Hence, the economically motivated adulteration of minced meat is rather likely to be practiced. The objective of this work was to assess the p...

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Detalles Bibliográficos
Autores principales: Fengou, Lemonia-Christina, Lianou, Alexandra, Tsakanikas, Panagiοtis, Mohareb, Fady, Nychas, George-John E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071343/
https://www.ncbi.nlm.nih.gov/pubmed/33920872
http://dx.doi.org/10.3390/foods10040861

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071343/
https://www.ncbi.nlm.nih.gov/pubmed/33920872
http://dx.doi.org/10.3390/foods10040861

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