The present review gives an overview of the use of fluorescence spectroscopy (ie,
conventional, excitation–emission matrix, and synchronous fluorescence) for determining …

The evaluation of meat spoilage is based on sensory and microbiological analyses. The
disadvantages of sensory analyses are its reliance on highly trained panelists, a procedure …

This study evaluated the potential of fluorescence as an indicator of pork quality by
determining the effects of various conditions on fluorescence signatures (excitation at …

Potential of front-face fluorescence spectroscopy was evaluated to classify muscles
according to their chemical and rheological characteristics. Seven bovine muscles …

The effect of different colored filters and atmospheres on photooxidation and quality in milk
was studied. Pasteurized bovine milk (3.9% fat) was packed in 2 different atmospheres (air …

The objective of this study was to evaluate the potential of fluorescence spectroscopy to
identify different muscles and to predict some physicochemical and rheological parameters …

This work shows that front face fluorescence spectroscopy associated to partial least
squares (PLS) calibration is a fast and simple method to assess the nutritional impact of heat …

A non-destructive mobile system for meat quality monitoring was developed and
investigated for the possible application along the whole production chain of fresh meat …

This paper shows that fluorescence spectroscopy can measure both degradation of
photosensitizers and formation of lipid oxidation products in light-exposed butter. The …

The potential of multispectral imaging of autofluorescence to map sensory flavour properties
and fluorophore concentrations in cod caviar paste has been investigated. Cod caviar paste …