|
| Food group/appendix | Examples of parameters evaluated and one of related research articles | Methods applied |
|
| Mammalian products/B.1 | Quality | Color, geometrical features, texture
Multivariate data analysis, ratios, MLR, PCA, PLS |
| Taste (Byrne et al. [120]) |
| Color (Van den Oord and Wesdorp [124]) |
| Diet (Prieto et al. [130]) |
| Content |
| (i) pH (Andrés et al. [128]) |
| (ii) Moisture (Chan et al. [135]) |
| (iii) Fat (Sierra et al. [136]) |
| (iv) Iron (Hong and Yasumoto [139]) |
| (v) Protein and dry content (Prieto et al. [140]) |
Maturity (Prieto et al. [154])
Shear force (Yancey et al. [155]) |
| Tenderness (Shackelford et al. [126]) |
| Texture (Byrne et al. [[120]) |
| Sensory characteristics (Prieto et al. [159]) |
| Structural properties (Shackelford et al. [126]) |
| Drip loss (Geesink et al. [160]) |
| Authentication (Dian et al. [168] and Arvanitoyannis and Houwelingen-Koukaliaroglou [264]) |
| Freshness (Downey and Beauchne [173]) |
| Safety |
| Spoilage (Horváth et al. [116]) |
| Contamination (Windham et al. [118]) |
| Bioagents (Ellis et al. [117]) |
| Adulteration of milk (Sato et al. [181]) |
|
| Poultry products/B.2 | Quality | Wavelength selection
PLS
Correlation |
| Content (fat, protein, iron) |
| Authenticity/origin (Hong and Yasumoto [139]) |
| Storage and handling (Liu et al. [192]) |
| Safety |
| Safety in general (Chen et al. [182]) |
| Fecal contamination (Park et al. [188]) |
| Spoilage (Lin et al. [190]) |
|
| Aquatic animal products/B.3 | Quality | Wavelength
PCA, linear discriminant analysis
PLS |
Temperature
Appearance (olsen [195]) |
| Identification/authentication (Cozzolino et al. [197]) |
| Freshness (Uddin et al. [198]) |
| Content |
| (i) Water, fat, and protein (Gjerde and Martens [204]) |
| (ii) Free fatty acids (Zhang and Lee [203]) |
| (iii) Salt and moisture (Huang et al. [7]) |
| (iv) Crude lipid (Mathias et al. [209]) |
| Defects like bruises (Lin et al. [211]) |
| Safety |
| Incorrect ingredients (Font et al. [212]) |
| Spoilage (Lin et al. [202]) |
|
| Invertebrate animals and spices/B.5 | Quality | PLC, PCA |
| Authenticity (Gayo and Hale [213]) |
| Content (Brown [215]) |
|
