4.7 Article

Comparison of a portable Vis-NIR hyperspectral imaging and a snapscan SWIR hyperspectral imaging for evaluation of meat authenticity

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

The Feasibility of Two Handheld Spectrometers for Meat Speciation Combined with Chemometric Methods and Its Application for Halal Certification

Abolfazl Dashti et al.

Summary: This study demonstrates the effectiveness and accuracy of using handheld Vis-NIR and NIR spectrometers for identification and classification of meat species. It shows that these techniques can be valuable for discrimination of halal meat and speciation of different types of meats.
Article Food Science & Technology

Hyperspectral Imaging (HSI) for meat quality evaluation across the supply chain: Current and future trends

Wenyang Jia et al.

Summary: Meat products are prone to safety issues because of their complicated structure, production processes, and supply chains. Rapid and non-invasive analytical methods are needed to evaluate meat quality. Hyperspectral imaging (HSI) is widely used in research to detect various components in different meat products, but its application in meat production and supply chain integrity as a quality control solution is still uncertain. This review discusses the current state of HSI research and its expanding scope in meat quality evaluation. The future application of HSI in the supply chain and the development of HSI hardware and software are also explored, emphasizing the potential of HSI technology for large-scale meat product testing in factory settings.

CURRENT RESEARCH IN FOOD SCIENCE (2022)

Review Food Science & Technology

Isothermal amplification-based methods for assessment of microbiological safety and authenticity of meat and meat products

Yogesh Kumar

Summary: Various isothermal nucleic acid amplification methods have been developed for detection of nucleic acids in food samples, including loop-mediated isothermal amplification, recombinase polymerase amplification, and rolling circle amplification. These methods allow nucleic acid amplification to be performed without the need for costly thermo-cyclers, making them suitable for low-resource settings.

FOOD CONTROL (2021)

Article Spectroscopy

Near-infrared hyperspectral imaging for detection and visualization of offal adulteration in ground pork

Hongzhe Jiang et al.

Summary: This study utilized hyperspectral imaging technology to detect lung adulteration in ground pork, employing PLSR models and methods like principal component loadings to process data, ultimately establishing a simplified PLSR model for effective visualization of the adulteration situation.

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2021)

Article Chemistry, Applied

Peptide markers for distinguishing guinea fowl meat from that of other species using liquid chromatography-mass spectrometry

Anna Stachniuk et al.

Summary: Reliable methods are needed to detect the species origin of meat used in highly processed food products to prevent food fraud and allergenic issues. Liquid chromatography high resolution mass spectrometry was used to identify new heat-stable guinea-fowl-specific peptide markers that can differentiate guinea fowl meat from other commonly consumed animal species in highly processed food products.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Potential of deep learning and snapshot hyperspectral imaging for classification of species in meat

Mahmoud Al-Sarayreh et al.

FOOD CONTROL (2020)

Article Food Science & Technology

Hyperspectral imaging for a rapid detection and visualization of duck meat adulteration in beef

Hongzhe Jiang et al.

FOOD ANALYTICAL METHODS (2019)

Article Food Science & Technology

Specificity of a novel TaqMan PCR method for detection of poultry DNA

Ingrid M. J. Scholtens et al.

FOOD CONTROL (2017)

Review Food Science & Technology

Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI)

Raul Siche et al.

FOOD ENGINEERING REVIEWS (2016)

Review Chemistry, Analytical

Classification tools in chemistry. Part 1: linear models. PLS-DA

Davide Ballabio et al.

ANALYTICAL METHODS (2013)

Article Food Science & Technology

Detection of minced beef adulteration with turkey meat by UV-vis, NIR and MIR spectroscopy

Cristina Alamprese et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Food Science & Technology

Potential of hyperspectral imaging and pattern recognition for categorization and authentication of red meat

Mohammed Kamruzzaman et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)

Article Statistics & Probability

Principal component analysis

Herve Abdi et al.

WILEY INTERDISCIPLINARY REVIEWS-COMPUTATIONAL STATISTICS (2010)

Article Automation & Control Systems

Application of PLS-DA in multivariate image analysis

Sylvie Chevallier et al.

JOURNAL OF CHEMOMETRICS (2006)

Article Automation & Control Systems

MVC1:: an integrated MatLab toolbox for first-order multivariate calibration

AC Oliveri et al.

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2004)

Article Food Science & Technology

Identification of animal meat muscles by visible and near infrared reflectance spectroscopy

D Cozzolino et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)