Recognition of beef aging time using a miniaturized near-infrared spectrometer in tandem with support vector machine-Reference-Cited by-同舟云学术

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Recognition of beef aging time using a miniaturized near-infrared spectrometer in tandem with support vector machine

Published:2025-08 Issue: Volume:483 Page:144226
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rezende-de-Souza Jonatã Henrique,de Moraes-Neto Venancio Ferreira,Pallone Juliana Azevedo Lima,Pflanzer Sergio Bertelli

Funder

Coordination of Higher Education Personnel Improvement

National Council for Scientific and Technological Development

Publisher

Elsevier BV

Reference54 articles.

1. Identification and quantification of Turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics;Alamprese;Meat Science,2016

2. Rapid non-destructive detection of spoilage of intact chicken breast muscle using near-infrared and Fourier transform mid-infrared spectroscopy and multivariate statistics;Alexandrakis;Food and Bioprocess Technology,2012

3. Miniaturized NIR spectroscopy and chemometrics: A smart combination to solve food authentication challenges;Amirvaresi;Frontiers in Analytical Science,2023

4. The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions;Argyri;International Journal of Food Microbiology,2015

5. Classification tools in chemistry. Part 1: Linear models. PLS-DA;Ballabio;Analytical Methods,2013

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