Feasibility of near infrared transmittance spectroscopy to predict fatty acid composition of commercial processed meat.

Massimo De MarchiCarmen L ManuelianSofia TonMartino CassandroMauro Penasa

Published in: Journal of the science of food and agriculture (2017)

Near infrared transmittance spectroscopy can be considered as a reliable method for predicting the main groups of FA in processed meat products, whereas predictions of individual FA are less reliable. © 2017 Society of Chemical Industry.

Keyphrases

fatty acid
single molecule
high resolution
solid state