Recently, rapid, non-invasive analytical methods relying on vibrational spectroscopy and hyper/multispectral imaging, are increasingly gaining popularity in food science. Although such instruments offer a promising alternative ...

While current food science research mainly focuses on microbial changes in food products that lead to foodborne illnesses, meat spoilage remains as an unsolved problem for the meat industry. This can result in important ...

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 ...