Spoilage assessment of chicken breast fillets by means of fourier transform infrared spectroscopy and multispectral image analysis

The objective of this research was the evaluation of Fourier transforms infrared spectroscopy (FT-IR) and multispectral image analysis (MSI) as efficient spectroscopic methods in tandem with multivariate data analysis and machine learning for the assessment of spoilage on the surface of chicken brea...

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Bibliographic Details
Main Authors: Evgenia D. Spyrelli, Onur Ozcan, Fady Mohareb, Efstathios Z. Panagou, George- John E. Nychas
Format: Article
Language:English
Published: Elsevier 2021-01-01
Series:Current Research in Food Science
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927121000113