Meat nutrition and safety is highly related to people's health and quality of life. There is a
huge demand to rapidly analyze meat quality during product processing and storage, but …

Background Thermal imaging is a non-destructive technique which has emerged as a
powerful analytical tool in the agriculture and food industries. Thermal imaging analysis …

We study the effect of complementary spectral information based on combined LIBS (laser-
induced breakdown spectroscopy) and Raman spectroscopy, including 3 options of LIBS …

Freeze-thaw accelerated the colour deterioration of beef with the increase of colour b* and
the decrease of colour a* values (P< 0.05). The maximum exudate loss reached 22% after …

Spatially offset Raman spectroscopy (SORS) technique was developed to overcome the
problem with qualitative or quantitative analysis of materials through packaging. To achieve …

In the last decade, there has been a significant development in rapid, non-destructive and
non-invasive techniques to evaluate carcass composition and meat quality of meat species …

Raman spectroscopy (vibrational spectroscopy) proved to be an effective analytical
approach in the field of geology, semiconductors, materials and polymers. Over the past …

Consumer demand for high-quality healthy food is increasing; therefore, meat processors
require the means toassess their products rapidly, accurately, and inexpensively. Traditional …

Authenticity is of great importance in the food industry. There is a need for rapid, reliable
methods that can 'fingerprint'foods and show their composition. In this study, we trialled …

目的建立拉曼光谱法快速, 准确, 无损地检测猪肉脯样品中掺假鸡肉的方法. 方法制备33
份猪肉中掺入不同比例鸡肉的肉脯样品, 采集拉曼光谱数据, 分别采用标准**态变换 …