Composition Assessment of sous vide Beef Meat by Near-Infrared Spectroscopy Based on Compact Spectrophotometers, Multivariate Regression, and Jack-Knife Variable Selection

Food Analytical Methods 2026 Open access

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Authors: Debora Rezende Ferreira, Edimar Aparecida Filomeno Fontes, Célio Pasquini, Maria C. Hespanhol, Stella da Silva Pereira, Letícia P. Foli, Kaíque A.M.L. Cruz
DOI: 10.1007/s12161-025-02975-9
Cited by: 0
References: 35

Fields of Study & Subjects

Spectroscopy and Chemometric Analyses Optical Imaging and Spectroscopy Techniques Meat and Animal Product Quality

Publication details

Journal / source
Food Analytical Methods
Volume
19
Issue
2
Publication date
14 January 2026
Language
EN