Multipoint NIR spectrometry and collimated light for predicting the composition of meat samples with high standoff distances

Author:

Dixit Y.ORCID,Casado-Gavalda Maria P.ORCID,Cama-Moncunill R.,Cama-Moncunill X.,Jacoby Franklyn,Cullen P.J.,Sullivan Carl

Funder

Department of Agriculture, Food and the Marine

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. NIRS in an industrial environment;Alexandrakis;Near Infrared Suppl.,2012

2. Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy;Andres;Meat Sci.,2007

3. Spectroscopic evaluation of the nutrient value of ground beef patties;Bajwa;J. Food Eng.,2009

4. Poultry Products Processing: an Industry Guide;Barbut,2001

5. Predicting intramuscular fat, moisture and Warner-Bratzler shear force in pork muscle using near infrared reflectance spectroscopy;Barlocco;Animal Sci.,2006

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