English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/172642
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Vibrational spectroscopy for quality assessment of meat

AuthorsHerrero, Ana M. ; Hernandez, Pedro C.; Jiménez Colmenero, Francisco ; Ruiz-Capillas, C.
KeywordsWater molecules
Raman spectroscopy
Infrared spectroscopy
Protein
Lipids
Meat quality
Issue Date2017
PublisherElsevier
CitationPoultry Quality Evaluation: 247-268 (2017)
AbstractVibrational 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.
URIhttp://hdl.handle.net/10261/172642
Identifiersdoi: 10.1016/B978-0-08-100763-1.00010-6
isbn: 978-0-08-100763-1
Appears in Collections:(CFMAC-IEM) Libros y partes de libros
(ICTAN) Libros y partes de libros
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.