Predicting of intramuscular fat content in pork using near infrared spectroscopy and multivariate analysis
Author:
Affiliation:
1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
2. College of Food Science and Technology, Shanghai Ocean University, LinGang New City, Shanghai, China
Funder
the National Natural Science Foundation of China
Zhejiang Province Natural Science Foundation
National High Technology Research and Development Program of China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1460606
Reference39 articles.
1. Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef
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3. Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution
4. Potential used of near infrared reflectance spectroscopy to predict meat physico-chemical composition of guinea fowl (Numida meleagris) reared under different production systems
5. Determination of the moisture content of fresh meat using visible and near-infrared spatially resolved reflectance spectroscopy
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