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Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics
Affiliation:1. Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina;2. Instituto de Física de Materiales Tandil (IFIMAT), Facultad de Ciencias Exactas, Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Tandil, Argentina;3. Departamento de Tecnología y Calidad de los Alimentos, Facultad de Ciencias Veterinarias, UNCPBA, Tandil, Argentina;1. Centre for Sheep and Red Meat Development, NSW Department of Primary Industries, Cowra, Australia;2. School of Animal and Veterinary Science, Science, Charles Sturt University, Wagga Wagga, Australia;3. Graham Centre for Agricultural Innovation, NSW Department of Primary Industries and Charles Sturt University, Wagga Wagga, Australia;4. Research Centre of Food Quality, University of Bayreuth, Kulmbach, Germany;5. Orange Institute of Agriculture, NSW Department of Primary Industries, Orange, Australia
Abstract:
Keywords:Meat proteins  Raman spectra  Endpoint temperature  Storage time  Chemometrics  Tyrosine (PubChem CID: 6057)  Tryptophan (PubChem CID: 6305)
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