Effectiveness of handheld near infrared spectrometer for traceability of Angus steaks

The feasibility of Near Infrared Spectroscopy was assessed for aging traceability of steaks of Angus beef (Biceps femoris) individually vacuum-packaged, as well as for the prediction of the refrigeration storage time (0, 7, and 14 days). For this purpose, a total of 288 steaks homogeneously distribu...

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Veröffentlicht in:	Food chemistry 2024-10, Vol.455, p.139958, Article 139958
Hauptverfasser:	León, L., Ortiz, A., Freire, M., Mesías, F.J., Tejerina, D.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aging authentication Angus beef food chemistry near-infrared spectroscopy Non-destructive Picanha prediction refrigeration spectrometers storage time supply chain Traceability vacuum packaging
Online-Zugang:	Volltext
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