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Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using

Huan Liu1, Yoshito Saito2, Dimas Firmanda Al Riza3

  • 1Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; Laboratory of Bio-Sensing Engineering, Division of Environmental Science & Technology, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing 100097, China.

Food Chemistry
|March 13, 2019
PubMed

Keywords:
3-D fluorescence spectroscopyBeefFreshnessQuality deterioration

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