Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics

Author:

Cama-Moncunill Raquel,Cafferky Jamie,Augier Caroline,Sweeney Torres,Allen Paul,Ferragina Alessandro,Sullivan Carl,Cromie Andrew,Hamill Ruth M.

Funder

Department of Agriculture, Food and the Marine, Ireland

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

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2. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat;American Meat Science Association (AMSA),2015

3. Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy;Andersen;Meat Science,2018

4. Official methods of analysis of AOAC International;AOAC International,1995

5. WHCtrend, an up-to-date method to measure water holding capacity in meat;Barbera;Meat Science,2019

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