Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study-Reference-Cited by-同舟云学术

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Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study

Published:2003-11 Issue:3 Volume:65 Page:1107-1115
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Liu Yongliang,Lyon Brenda G,Windham William R,Realini Carolina E,Pringle T.Dean D,Duckett Susan

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat,1995

2. A comparison of some objective methods used to assess meat tenderness;Bouton;Journal of Food Science,1972

3. Food colorimetry: theory and application;Francis,1975

4. PLSplus/IQ for GRAMS/32 and GRAMS/386,1996

5. Near infrared reflectance spectroscopy on the prediction of sensory properties of beef;Hildrum;Journal of Near Infrared Spectroscopy,1995

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