Assessing different processed meats for adulterants using visible-near-infrared spectroscopy

The main objective of this study was to investigate the use of spectroscopic systems in the range of 400–1000nm (visible/near-infrared or Vis-NIR) and 900–1700nm (NIR) to assess and estimate plant and animal proteins as potential adulterants in minced beef and pork. Multiple machine learning techniq...

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Veröffentlicht in:	Meat science 2018-02, Vol.136, p.59-67
Hauptverfasser:	Rady, Ahmed, Adedeji, Akinbode
Format:	Artikel
Sprache:	eng
Schlagworte:	adulterated products Adulteration animal proteins Animals artificial intelligence Cattle Chicken Chickens correlation Food Contamination - analysis Gluten Machine Learning Meat Products - analysis Meat Products - standards Minced beef Plant Proteins - analysis Pork prediction processed meat spectroscopy Spectroscopy, Near-Infrared - methods Swine Texturized vegetable protein Vis-NIR spectroscopy wavelengths
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