Estimation Method of Moisture Content at the Meat Surface During Drying Process by NIR Spectroscopy and Its Application for Monitoring of Water Activity-Reference-Cited by-同舟云学术

Estimation Method of Moisture Content at the Meat Surface During Drying Process by NIR Spectroscopy and Its Application for Monitoring of Water Activity

Published:2017 Issue:3 Volume:18 Page:135-143
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

ISHIKAWA Daitaro¹,UENO Genjiro²,FUJII Tomoyuki¹

Affiliation:

1. Graduate school of Agricultural Science, Tohoku University

2. NH Foods Ltd.

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/18/3/18_17493/_pdf

Reference32 articles.

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3. 3) R. E. Campbell, M. C. Hunt, L. P. E. Chambers; Dry-aging effects on palatability of beef longissimus muscle. J. Food Sci., 66, 196-199 (2001).

4. 4) S. L. DeGeer, M. C. Hunt, C. L. Bratcher, B. A. Crozier-Dodson, D. E. Johnson, J. F. Stika; Effects of dry aging of bone-in and boneless strip loins using two aging process for two aging times, Meat Sci., 83, 768-774 (2009).

5. 5) Y. H. B. Kim, R. Kemp, L. M. Samuelsson; Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins. Meat Sci., 111, 168-176 (2016).

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