Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study
- 7 March 2003
- journal article
- Published by Elsevier in Meat Science
- Vol. 65 (3), 1107-1115
- https://doi.org/10.1016/s0309-1740(02)00328-5
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Changes in structure and color characteristics of irradiated chicken breasts as a function of dosage and storage timeMeat Science, 2002
- Analysis of visible reflectance spectra of stored, cooked and diseased chicken meatsMeat Science, 2001
- Two-Dimensional Correlation Spectroscopy Study of Visible and Near-Infrared Spectral Variations of Chicken Meats in Cold StorageApplied Spectroscopy, 2000
- Characterization of Visible Spectral Intensity Variations of Wholesome and Unwholesome Chicken Meats with Two-Dimensional Correlation SpectroscopyApplied Spectroscopy, 2000
- Two-Dimensional Visible/Near-Infrared Correlation Spectroscopy Study of Thermal Treatment of Chicken MeatsJournal of Agricultural and Food Chemistry, 2000
- Near Infrared Reflectance Spectroscopy in the Prediction of Sensory Properties of BeefJournal of Near Infrared Spectroscopy, 1995
- Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sexJournal of Food Science, 1993
- Near‐Infrared Spectroscopy Determination of Physical and Chemical Characteristics in Beef CutsJournal of Food Science, 1991
- Research Note: Shear Value Ranges by Instron Warner-Bratzler and Single-Blade Allo-Kramer Devices That Correspond to Sensory TendernessPoultry Science, 1991
- A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESSJournal of Food Science, 1972