Assessment of the Colormet™ fiber optic probe for the evaluation of dark cutting beef-Reference-Cited by-同舟云学术

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Assessment of the Colormet™ fiber optic probe for the evaluation of dark cutting beef

Published:1994-01 Issue:1 Volume:27 Page:1-6
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gariépy Claude,Jones Stephen D.M.,Tong Alan K.W.,Rodrigue Natalie

Publisher

Elsevier BV

Subject

Food Science

Reference12 articles.

1. Livestock Market Review;Agriculture Canada,1991

2. The influence of exhaustion and electrical stimulation on the meat quality of young bulls: part I postmortem pH and temperature;Fjelkner-Modig;Meat Sci.,1983

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

4. Multivariate analysis;Mardia,1979

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials;Applied Sciences;2022-02-15

2. Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review;Comprehensive Reviews in Food Science and Food Safety;2017-03-27

3. ON-LINE MEASUREMENT OF MEAT QUALITY;Encyclopedia of Meat Sciences;2014

4. On-line monitoring of meat quality;Meat Processing;2002

5. Effect of connective tissue on the shape of reflectance spectra obtained with a fibre-optic fat-depth probe in beef;Meat Science;2001-02

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