Linked Life Data

20655668

Source:http://linkedlifedata.com/resource/pubmed/id/20655668

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
3
pubmed:dateCreated
2010-9-13
pubmed:abstractText
Meat freshness has been monitored by various microbiological, chemical and sensorial indices. However, these methods are slow and not suited to automation. Infrared spectroscopy is one of the most convenient analytical tools which could be used to monitor the evolution of food quality. The aim of this work was to investigate the ability of both NIR (Near Infrared) and MIR (Mid Infrared) spectroscopy to follow meat freshness decay. The minced beef was packaged in high-oxygen modified atmosphere (30% CO2 and 70% O2) and stored at three temperatures. Spectra were collected by Fourier-Transformation (FT)-NIR and FT-IR instruments. PCA, applied to the data, was able to discriminate samples on the basis of storage time and temperature. The modelling of PC scores versus time allowed the setting of the time of initial freshness decay for the samples (6-7 days at 4.3°C, 2-3 days at 8.1°C and less than 1 day at 15.5°C).
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
1873-4138
pubmed:author
pubmed:copyrightInfo
Copyright © 2010 Elsevier B.V. All rights reserved.
pubmed:issnType
Electronic
pubmed:volume
86
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
748-52
pubmed:meshHeading
pubmed:year
2010
pubmed:articleTitle
Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy.
pubmed:affiliation
DiSTAM, Department of Food Science and Technology, Università degli Studi di Milano, Via Celoria, 2-20133 Milano, Italy. nicoletta.sinelli@unimi.it
pubmed:publicationType
Journal Article, Evaluation Studies