In-situ Iberian pig carcass classification using a micro-electro-mechanical system (MEMS)-based near infrared (NIR) spectrometer

Author:

Zamora-Rojas E.,Pérez-Marín D.,De Pedro-Sanz E.,Guerrero-Ginel J.E.,Garrido-Varo A.

Funder

INIA

Research Excellence Program of the Andalusian Regional Government

Spanish Ministry of Education

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Feasibility study on the use of infrared spectroscopy for the direct authentication of Iberian pig fattening diet;Arce;Analitycal Chimical Acta,2009

2. Standard normal variate transformation and detrending of near infrared diffuse reflectance spectra;Barnes;Applied Spectroscopy,1989

3. Real Decreto 1469/2007, de 2 de noviembre, por el que se aprueba la norma de calidad para la carne, el jamón, la paleta y la caña de lomo ibéricos;BOE,2007

4. Production systems and influence on eating quality of pork;Bonneau;Meat Science,2010

5. Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham;Carraspiso;Meat Science,2003

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