Spectroscopy and Spectral Analysis, Volume. 37, Issue 11, 3424(2017)

Rapid Detection of Fat Content in Meat with Near Infrared Spectroscopy

HUA Jin1, ZHAO You-you1, GAO Yuan-hui1, ZHANG Li-hua1, HAO Jia-xue2, SONG Huan1, and ZHAO Wen-ying2
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  • 1[in Chinese]
  • 2[in Chinese]
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    References(5)

    [2] [2] Guy F, Prache S, Thomas A, et al. Food Chemistry, 2011, 127(3): 1280.

    [3] [3] Wold J P, Kermit M, Woll A. Applied Spectroscopy, 2010, 64(7): 691.

    [5] [5] Mohammed Kamruzzamana, Gamal ElMasrya, Da-Wen Suna, et al. Non-Destructive Prediction and Visualization of Chemical Composition in Lamb Meat Using NIR Hyperspectral Imaging and Multivariate Regression. Innovative Food Science & Emerging TechnologiesVolume 16, October 2012, 218.

    [6] [6] Douglas F Barbina, Gamal ElMasrya, Da-Wen Suna, et al. Food Chemistry Volume 138, Issues 2-3, 1 June 2013, Pages 1162-1171.

    [7] [7] Prevolnik M, krlep M, Jane L, et al. Meat Science, 2011, 88: 299.

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    HUA Jin, ZHAO You-you, GAO Yuan-hui, ZHANG Li-hua, HAO Jia-xue, SONG Huan, ZHAO Wen-ying. Rapid Detection of Fat Content in Meat with Near Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2017, 37(11): 3424

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    Paper Information

    Received: Aug. 22, 2016

    Accepted: --

    Published Online: Jan. 4, 2018

    The Author Email:

    DOI:10.3964/j.issn.1000-0593(2017)11-3424-06

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