ArticleCurrent research in food science2021
Spoilage assessment of chicken breast fillets by means of fourier transform infrared spectroscopy and multispectral image analysis.
Article in Current research in food science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 34 citations in OpenAlex.
- Artificial intelligence in poultry processing: applications, validation gaps, and pathways toward intelligent and autonomous processing systems.Poultry science · 2026Review
- Recent Advances in Spectroscopy and Imaging Techniques for Nondestructive Detection of Meat Quality and Safety.Food science & nutrition · 2025Review
- Fusion vs. Isolation: Evaluating the Performance of Multi-Sensor Integration for Meat Spoilage Prediction.Foods (Basel, Switzerland) · 2025Article
- Big data analytics in food industry: a state-of-the-art literature review.NPJ science of food · 2025Review
- Spectroscopic Data for the Rapid Assessment of Microbiological Quality of Chicken Burgers.Foods (Basel, Switzerland) · 2022Article
- Recent Advances and Applications of Rapid Microbial Assessment from a Food Safety Perspective.Sensors (Basel, Switzerland) · 2022Review
- Applications of Fluorescence Spectroscopy, RGB- and MultiSpectral Imaging for Quality Determinations of White Meat: A Review.Biosensors · 2022Review
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this research was the evaluation of Fourier transforms infrared spectroscopy (FT-IR) and multispectral image analysis (MSI) as efficient spectroscopic methods in tandem with multivariate data analysis and machine learning for the assessment of spoilage on the surface of chicken breast fillets. For this purpose, two independent storage experiments of chicken breast fillets (n = 215) were conducted at 0, 5, 10, and 15 °C for up to 480 h. During storage, samples were analyzed microbiologically for the enumeration of Total Viable Counts (TVC) and
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.