Spoilage assessment of chicken breast fillets by means of fourier transform infrared spectroscopy and multispectral image analysis

The objective of this research was the evaluation of Fourier transforms infrared spectroscopy (FT-IR) and multispectral image analysis (MSI) as efficient spectroscopic methods in tandem with multivariate data analysis and machine learning for the assessment of spoilage on the surface of chicken brea...

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Veröffentlicht in:Curr Res Food Sci
Hauptverfasser: Spyrelli, Evgenia D., Ozcan, Onur, Mohareb, Fady, Panagou, Efstathios Z., Nychas, George- John E.
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2021
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Research Paper
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7961306/
https://ncbi.nlm.nih.gov/pubmed/33748779
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2021.02.007
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