Prediction of pork quality with near infrared spectroscopy (NIRS)
Author:
Funder
Sixth Framework Programme for Research, Technological Development and Demonstration Activities
Publisher
Elsevier BV
Subject
Food Science
Reference32 articles.
1. Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy;Andres;Meat Science,2007
2. Comparison between different data pre-treatment methods in the analysis of forage samples using near-infrared diffuse reflectance spectroscopy and partial least-squares multivariate calibration method;Azzouz;Analytica Chimica Acta,2003
3. Predicting intramuscular fat, moisture and Warner–Bratzler shear force in pork muscle using near infrared reflectance spectroscopy;Barlocco;Animal Science,2006
4. Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics;Bertram;Meat Science,2003
5. Effects of electrical stimulation on early postmortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypes;Bowker;Meat Science,1999
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