Mapping Lipid Oxidation in Chicken Meat by Multispectral Imaging of Autofluorescence
Multispectral imaging of autofluorescence was carried out to investigate the feasibility of mapping the degree of lipid oxidation in ground chicken meat. Meat samples from both breast and thighs were collected from 32 chickens, ground and freeze-stored for different time intervals. Sixteen samples w...
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| Veröffentlicht in: | Applied spectroscopy 2000-06, Vol.54 (6), p.900-909 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
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