Prediction of fat, muscle and value in Norwegian lamb carcasses using EUROP classification, carcass shape and length measurements, visible light reflectance and computer tomography (CT)-Reference-Cited by-同舟云学术

Prediction of fat, muscle and value in Norwegian lamb carcasses using EUROP classification, carcass shape and length measurements, visible light reflectance and computer tomography (CT)

Published:2009-01 Issue:1 Volume:81 Page:102-107
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kongsro J.,Røe M.,Kvaal K.,Aastveit A.H.,Egelandsdal B.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Commission Regulation (EC) No 823/98. (1998). Commission Regulation (EC) No 823/98 of 20 April 1998 amending Regulation (EEC) No 461/93 laying down detailed rules for the Community scale for the classification of carcases of ovine animals.

2. Commission Regulation (EEC) No 461/93. (1993). Commission Regulation (EEC) No 461/93 of 26 February laying down detailed rules for the Community scale for the classification of carcases of ovine animals.

3. Objective measurements of carcass and meat quality;Cross;Meat Science,1994

4. Einarsdottir, Ó. B. (1998). The use of probes to predict the composition of Icelandic lamb carcasses (M.Sc. Thesis). Swedish University of Agricultural Sciences (SLU).

5. A review of the technique of estimating the composition of livestock using the velocity of ultrasound;Fisher;Computers and Electronics in Agriculture,1997

Cited by 34 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. Identification of candidate genes associated with growth and development of sheep from a crossbred population using genome-wide association studies;Agricultural Science Euro-North-East;2024-04-24

2. Classification of carcasses | beef carcass classification and grading;Reference Module in Food Science;2022

3. Evaluation of the functionality of EUROP carcass classification system in thin-tailed and fat-tailed lambs;Meat Science;2021-11

4. Lean meat yield estimation using a prototype 3D imaging approach;Meat Science;2021-11

5. Objective carcass measurement technologies: Latest developments and future trends;Trends in Food Science & Technology;2021-05