2024-03-28T12:49:53Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1726422020-12-13T09:06:40Zcom_10261_135com_10261_4com_10261_70com_10261_2col_10261_1270col_10261_953
DIGITAL.CSIC
author
Herrero, Ana M.
author
Hernandez, Pedro C.
author
Jiménez Colmenero, Francisco
author
Ruiz-Capillas, C.
funder
Comunidad de Madrid
funder
Consejo Superior de Investigaciones Científicas (España)
funder
Ministerio de Economía y Competitividad (España)
2018-11-26T10:06:54Z
2018-11-26T10:06:54Z
2017
Poultry Quality Evaluation: 247-268 (2017)
http://hdl.handle.net/10261/172642
10.1016/B978-0-08-100763-1.00010-6
http://dx.doi.org/10.13039/501100003339http://dx.doi.org/10.13039/501100003329http://dx.doi.org/10.13039/100012818
Vibrational spectroscopy (Raman and infrared spectroscopies) offers conformational information about different meat components (proteins, lipids, water, etc.) at the same time and has several advantages over quality traditional methods in that it is direct and noninvasive and requires small portions of sample. Raman and infrared spectroscopies combined with chemometric analysis have been used to determine meat composition, particularly fat content and fatty acid composition. However, the relevant applications of these spectroscopic techniques to assess meat quality should be noted, as compared with conventional methods used with this aim such as sensory analysis, physicochemical and microbiological methods, as well as the evaluation of meat adulteration.
eng
closedAccess
Water molecules
Raman spectroscopy
Infrared spectroscopy
Protein
Lipids
Meat quality
Vibrational spectroscopy for quality assessment of meat
capítulo de libro
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URL
https://digital.csic.es/bitstream/10261/172642/1/accesoRestringido.pdf
File
MD5
42637ae8545636bc41605c1740a9a84e
15753
application/pdf
accesoRestringido.pdf