Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy

摘要: Meat freshness has been monitored by various microbiological, chemical and sensorial indices. However, these methods are slow not suited to automation. Infrared spectroscopy is one of the most convenient analytical tools which could be used monitor evolution food quality. The aim this work was investigate ability both NIR (Near Infrared) MIR (Mid follow meat decay. minced beef packaged in high-oxygen modified atmosphere (30% CO2 70% O2) stored at three temperatures. Spectra were collected Fourier-Transformation (FT)-NIR FT-IR instruments. PCA, applied data, able discriminate samples on basis storage time temperature. modelling PC scores versus allowed setting initial decay for (6-7 days 4.3°C, 2-3 8.1°C less than 1 day 15.5°C).