Post-mortem spectrophotometry of pork and beef using quartz optical fibres-Reference-Cited by-同舟云学术

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Post-mortem spectrophotometry of pork and beef using quartz optical fibres

Published:1986-01 Issue:2 Volume:17 Page:97-106
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Swatland H.J.

Publisher

Elsevier BV

Subject

Food Science

Reference9 articles.

1. UV and visible absorbance spectroscopy;Bell,1981

2. Food colorimetry: Theory and application;Francis,1975

3. Translucency and color defects of dark-cutting meat and their detection;MacDougall,1981

4. Biochemical spectroscopy;Morton,1975

5. Statistical methods;Snedecor,1980

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1. On-line application of visible and near infrared reflectance spectroscopy to predict chemical–physical and sensory characteristics of beef quality;Meat Science;2009-09

2. Predicting intramuscular fat, moisture and Warner-Bratzler shear force in pork muscle using near infrared reflectance spectroscopy;Animal Science;2006-02

3. The use of visible and near-infrared reflectance spectroscopy to predict colour on both intact and homogenised pork muscle;LWT - Food Science and Technology;2003-03

4. Effect of Sample Presentation and Animal Muscle Species on the Analysis of Meat by near Infrared Reflectance Spectroscopy;Journal of Near Infrared Spectroscopy;2002-01

5. Study of dissected lamb muscles by visible and near infrared reflectance spectroscopy for composition assessment;Animal Science;2000-06

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