Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside

Author:

Beattie Rene J.,Bell Steven J.,Farmer Linda J.,Moss Bruce.W.,Patterson Desmond

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Laser Raman spectroscopy: a new probe of the molecular conformations of intact muscle and its components;Asher,1976

2. Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm;Byrne;Meat Science,1998

3. Orientation of the contractile protiens of muscle fibers by Raman and infrared spectroscopy;Caillé;Biophysical Journal,1987

4. Interpretation of the Raman spectra observed on a contracted muscle cell;Caillé;Biophysical Journal,1984

5. Effects of organic solutes on the Raman spectra of barnacle muscle fibers;Caillé;Canadian Journal of Physiology and Pharmacology,1987

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