Evaluation of Dual-Band Near-Infrared Spectroscopy and Chemometric Analysis for Rapid Quantification of Multi-Quality Parameters of Soy Sauce Stewed Meat.

Hongzhe Jiang, Yu Zhou, Cong Zhang, Weidong Yuan, Hongping Zhou

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

Integrated Ultra-Wideband Microwave System to Measure Composition Ratio Between Fat and Muscle in Multi-Species Tissue Types.Sensors (Basel, Switzerland) · 2025
Article
Near-Infrared Spectroscopy for Rapid Determination of Physicochemical Properties of Fermented Fish Sauce ('Nam Pla-Ra').Food technology and biotechnology
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Hongzhe JiangJiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.ORCID 0000-0002-4023-7999

Yu ZhouCollege of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing 210037, China.

Cong ZhangCollege of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing 210037, China.

Weidong YuanCollege of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing 210037, China.

Hongping ZhouJiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.

Funding

National Natural Science Foundation of China 32102071the Natural Science Foundation of the Jiangsu Higher Education Institutions of China 21KJB220013

6 · The paper itself

Abstract

The objective of this study was to evaluate the performance of near-infrared spectroscopy (NIRS) systems operated in dual band for the non-destructive measurement of the fat, protein, collagen, ash, and Na contents of soy sauce stewed meat (SSSM). Spectra in the waveband ranges of 650-950 nm and 960-1660 nm were acquired from vacuum-packed ready-to-eat samples that were purchased from 97 different brands. Partial least squares regression (PLSR) was employed to develop models predicting the five critical quality parameters. The results showed the best predictions were for the fat (R

Indexed as

chemometricsfatnear-infrared spectroscopyproteinsoy sauce stewed meat

Identifiers

PMID37569151

DOI10.3390/foods12152882

PMCPMC10418454

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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.