Authenticating common Australian beef production systems using Raman spectroscopy

Trace elements and machine learning for Brazilian beef traceability

(2020) Elisabete A. De Nadai Fernandes et al.   FOOD CHEMISTRY

Preliminary investigation into the use of Raman spectroscopy for the verification of Australian grass and grain fed beef

(2019) Bridgette G. Logan et al.   MEAT SCIENCE

Spectral Detection Techniques for Non-Destructively Monitoring the Quality, Safety, and Classification of Fresh Red Meat

(2018) Wenxiu Wang et al.   Food Analytical Methods

Performance of fluorescence spectroscopy for beef meat authentication: Effect of excitation mode and discriminant algorithms

(2018) A. Aït-Kaddour et al.   MEAT SCIENCE

Changes in Rumen Microbial Profiles and Subcutaneous Fat Composition When Feeding Extruded Flaxseed Mixed With or Before Hay

(2018) Renee M. Petri et al.   Frontiers in Microbiology

Multispectral imaging (MSI): A promising method for the detection of minced beef adulteration with horsemeat

(2017) Athina I. Ropodi et al.   FOOD CONTROL

Droplet digital polymerase chain reaction (ddPCR) assays integrated with an internal control for quantification of bovine, porcine, chicken and turkey species in food and feed

(2017) Hanan R. Shehata et al.   PLoS One

Supplementation with Cashew Nut and Cottonseed Meal to Modify Fatty Acid Content in Lamb Meat

(2016) Elzania S. Pereira et al.   JOURNAL OF FOOD SCIENCE

Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: Understanding the cage of covariance between highly correlated fat parameters

(2016) Daniel T. Berhe et al.   MEAT SCIENCE

Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae

(2016) Eric N. Ponnampalam et al.   MEAT SCIENCE

The use of Raman spectroscopy in food processes: A review

(2015) Huaizhou Jin et al.   APPLIED SPECTROSCOPY REVIEWS

Effect of age on bovine subcutaneous fat proteome: Molecular mechanisms of physiological variations during beef cattle growth1

(2014) J. M. Romao et al.   JOURNAL OF ANIMAL SCIENCE

Quantification of individual fatty acids in bovine milk by infrared spectroscopy and chemometrics: Understanding predictions of highly collinear reference variables

(2014) C.E. Eskildsen et al.   JOURNAL OF DAIRY SCIENCE

Carcass merit and meat quality in Suffolk lambs, Katahdin lambs, and meat-goat kids finished on a grass–legume pasture with and without supplementation

(2014) K.E. Turner et al.   MEAT SCIENCE

Visualizing Cell State Transition Using Raman Spectroscopy

(2014) Taro Ichimura et al.   PLoS One

Subcutaneous Adipose Fatty Acid Profiles and Related Rumen Bacterial Populations of Steers Fed Red Clover or Grass Hay Diets Containing Flax or Sunflower-Seed

(2014) Renee M. Petri et al.   PLoS One

Using visible or near infrared spectroscopy (NIRS) on cheese to authenticate cow feeding regimes

(2013) D. Andueza et al.   FOOD CHEMISTRY

Beef authentication using dietary markers: Chemometric selection and modelling of significant beef biomarkers using concatenated data from multiple analytical methods

(2013) M. Teresa Osorio et al.   FOOD CHEMISTRY

Horse meat scandal – A wake-up call for regulatory authorities

(2013) Jagadeesan Premanandh   FOOD CONTROL

Rapid prediction of fatty acid composition of vegetable oil by Raman spectroscopy coupled with least squares support vector machines

(2013) Wei Dong et al.   JOURNAL OF RAMAN SPECTROSCOPY

Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experience

(2013) Mary E. Van Elswyk et al.   MEAT SCIENCE

Applications of Raman Spectroscopy in Agricultural Products and Food Analysis: A Review

(2011) Danting Yang et al.   APPLIED SPECTROSCOPY REVIEWS

Defining the Public Health Threat of Food Fraud

(2011) John Spink et al.   JOURNAL OF FOOD SCIENCE

Near infrared reflectance spectroscopy predicts the content of polyunsaturated fatty acids and biohydrogenation products in the subcutaneous fat of beef cows fed flaxseed

(2011) N. Prieto et al.   MEAT SCIENCE

Raw bovine meat fatty acids profile as an origin discriminator

(2008) L.G. Dias et al.   FOOD CHEMISTRY

Comparison of visible and near infrared reflectance spectroscopy to discriminate between pasture-fed and concentrate-fed lamb carcasses

(2008) P.H.M. Dian et al.   MEAT SCIENCE