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Identification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assay
(Elsevier Ltd, 2022)
The detection of meat fraud and mislabeling in processed meat products is a raising concern for consumers. The aim of this study was to develop and demonstrate the potential of protein-based laser induced breakdown ...
Identification of offal adulteration in beef by laser induced breakdown spectroscopy (LIBS)
(Elsevier Sci Ltd, 2018)
Minced meat is the major ingredient in sausages, beef burgers, and similar products; and thus it is the main product subjected to adulteration with meat offal. Determination of this kind of meat adulteration is crucial due ...
Identification of meat species by using laser-induced breakdown spectroscopy
(Elsevier Sci Ltd, 2016)
The aim of the present study is to identify meat speciesby using laser-induced breakdown spectroscopy (LIBS). Elemental composition differences between meat species were used for meat identification. For this purpose, ...
Detection and quantification of a toxic salt substitute (LiCl) by using laser induced breakdown spectroscopy (LISS)
(Elsevier Sci Ltd, 2018)
The use of Li salts in foods has been prohibited due to their negative effects on central nervous system; however, they might still be used especially in meat products as Na substitutes. Lithium can be toxic and even lethal ...
Protein based evaluation of meat species by using laser induced breakdown spectroscopy
(Elsevier Sci Ltd, 2021)
Meat adulteration through partial substitution with cheaper species or mislabeling causes significant problems in terms of health, religious beliefs, economy, and product quality. Therefore, identification of meat species ...