Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging-Reference-Cited by-同舟云学术

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Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging

Published:2012-03 Issue: Volume:719 Page:30-42
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Barbin Douglas F.,ElMasry Gamal,Sun Da-Wen,Allen Paul

Funder

Food Institutional Research Measure (FIRM)

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference72 articles.

1. Pork loin color relative to sensory and instrumental tenderness and consumer acceptance

2. Drip loss in pork: influencing factors and relation to further meat quality traits

3. The effect of injection level on the quality of a rapid vacuum cooled cooked beef product

4. Effect of evacuation rate on the vacuum cooling process of a cooked beef product

5. Effect of rapid and conventional cooling methods on the quality of cooked ham joints

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