Fluorescence spectroscopy helps to evaluate meat quality
Thursday, December 19, 2019 - 08:10
in Earth & Climate
Scientists of Sechenov University with colleagues from Australia have proposed a quicker and cheaper way to assess meat quality. It is based on exposing a small sample to UV light and measuring the spectrum of emission. The method proved to be precise in the classification of meat into standard quality categories. The description of the method and the results of the work were published in Journal of Biophotonics.