Multivariate Analysis Coupled with M-SVM Classification for Lard Adulteration Detection in Meat Mixtures of Beef, Lamb, and Chicken Using FTIR Spectroscopy

Adulteration of meat products is a delicate issue for people around the globe. The mixing of lard in meat causes a significant problem for end users who are sensitive to halal meat consumption. Due to the highly similar lipid profiles of meat species, the identification of adulteration becomes more...

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Detalles Bibliográficos
Autores principales: Siddiqui, Muhammad Aadil, Khir, Mohd Haris Md, Witjaksono, Gunawan, Ghumman, Ali Shaan Manzoor, Junaid, Muhammad, Magsi, Saeed Ahmed, Saboor, Abdul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535455/
https://www.ncbi.nlm.nih.gov/pubmed/34681455
http://dx.doi.org/10.3390/foods10102405

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535455/
https://www.ncbi.nlm.nih.gov/pubmed/34681455
http://dx.doi.org/10.3390/foods10102405

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