Analytical methods for authentication of fresh vs. thawed meat – A review

Author:

Ballin N.Z.,Lametsch R.

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Mid-infrared spectroscopy and authenticity problems in selected meats: a feasibility study;Al Jowder;Food Chemistry,1997

2. Liquid analysis by dry-extract near-infrared reflectance on fiberglass;Alfaro;Applied Spectroscopy,1990

3. Influence of the quantity of nonspecific DNA and repeated freezing and thawing of samples on the quantification of DNA by the Light Cycler;Bellete;Journal of Microbiological Methods,2003

4. The differentiation of fresh and frozen-thawed poultry meat by the determination of the beta-hydroxyacyl-CoA-dehydrogenase (HADH) activity of chicken breast press juice: Collaborative trial;Billington;Journal of the Association of Public Analysts,1992

5. Effects of frozen storage on the ultrastructure of bovine muscle;Carroll;Journal of Food Science,1981

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