Microbiological Quality Assessment of Chicken Thigh Fillets Using Spectroscopic Sensors and Multivariate Data Analysis

Fourier transform infrared spectroscopy (FT-IR) and multispectral imaging (MSI) were evaluated for the prediction of the microbiological quality of poultry meat via regression and classification models. Chicken thigh fillets (n = 402) were subjected to spoilage experiments at eight isothermal and tw...

Descripción completa

Detalles Bibliográficos
Autores principales: Spyrelli, Evgenia D., Papachristou, Christina K., Nychas, George-John E., Panagou, Efstathios Z.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624579/
https://www.ncbi.nlm.nih.gov/pubmed/34829004
http://dx.doi.org/10.3390/foods10112723

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624579/
https://www.ncbi.nlm.nih.gov/pubmed/34829004
http://dx.doi.org/10.3390/foods10112723

Ejemplares similares