Rapid quality assessment of meat and fish by using near-infrared spectroscopy, autofluorescence spectroscopy and image analysis

absorbance absorbancia atlantic salmon beef body condition carne de aves carne de res carne picada chemiluminescence method contenido de humedad espectroscopia infrarroja fibras musculares fibre musculaire fish hidroxiprolina hydroxyproline imagerie imagery infrared spectrophotometry lipid peroxidation measurement meat texture mesure minced meat moisture content muscle muscle fibres muscles pescado poisson (aliment) poultry meat quality assurance rancidez rancidity saumon atlantique spectroscopie infrarouge statistical methods tejido conjuntivo teneur en eau textura de la carne texture de la viande tissu conjonctif viande bovine viande de volaille