Raman spectroscopy compared against traditional predictors of shear force in lamb m. longissimus lumborum-Reference-Cited by-同舟云学术

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Raman spectroscopy compared against traditional predictors of shear force in lamb m. longissimus lumborum

Published:2014-12 Issue:4 Volume:98 Page:652-656
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Fowler Stephanie M.,Schmidt Heinar,van de Ven Remy,Wynn Peter,Hopkins David L.

Funder

Australian Meat Processor Corporation (AMPC)

Meat and Livestock Australia (MLA)

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Handbook of Australian meat;Anonymous,2005

2. Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsi;Beattie;Meat Science,2008

3. Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside;Beattie;Meat Science,2004

4. Effect of altering ultimate pH on bovine muscle tenderness;Bouton;Journal of Food Science,1973

5. Comparison of the effects of aging, conditioning and skeletal restraint on the tenderness of mutton;Bouton;Journal of Food Science,1973

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