USE OF NEAR INFRARED TECHNOLOGY TO PREDICT FATTY ACID GROUPS IN COMMERCIAL GROUND MEAT PRODUCTS

USE OF NEAR INFRARED TECHNOLOGY TO PREDICT FATTY ACID GROUPS IN COMMERCIAL GROUND MEAT PRODUCTS

Near infrared transmittance (NIT, 850 to 1048 nm) spectroscopy was used to predict groups of fatty acids (FA), namely saturated FA (SFA), monounsaturated FA (MUFA) and polyunsaturated FA (PUFA), in commercial ground meat samples aiming to develope a fast and reliable method for their determination i...

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Bibliographic Details
Main Authors:	Sofia Ton, Massimo De Marchi, Davide Manfrin, Michele Meneghesso, Martino Cassandro, Mauro Penasa
Format:	Article
Language:	English
Published:	Faculty of Agrobitechnical Sciences Osijek 2015-09-01
Series:	Poljoprivreda
Subjects:	fatty acid ground meat infrared spectroscopy
Online Access:	http://poljoprivreda.pfos.hr/upload/publications/poljoprivreda-21-1-sup55.pdf

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