Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra
- 1 January 2004
- journal article
- Published by Elsevier in Meat Science
- Vol. 66 (1), 45-54
- https://doi.org/10.1016/s0309-1740(03)00002-0
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Prediction of Tenderness and other Quality Attributes of Beef by near Infrared Reflectance Spectroscopy between 750 and 1100 nm; Further StudiesJournal of Near Infrared Spectroscopy, 2001
- Prediction of beef quality attributes from early post mortem near infrared reflectance spectraFood Chemistry, 2000
- Prediction of sensory characteristics of beef by near-infrared spectroscopyMeat Science, 1994
- Optimisation of tenderisation, ageing and tendernessMeat Science, 1994
- Effects of double-muscling on carcass quality, beef tenderness and myofibrillar protein degradation in Belgian Blue White bullsMeat Science, 1994
- Near‐Infrared Spectroscopy Determination of Physical and Chemical Characteristics in Beef CutsJournal of Food Science, 1991
- Factors involved in the discoloration of beef meatInternational Journal of Food Science & Technology, 1990
- Biochemical factors influencing metmyoglobin formation in beef musclesMeat Science, 1987
- A REVIEW OF FACTORS INFLUENCING CONSUMPTION, SELECTION AND ACCEPTABILITY OF MEAT PURCHASESJournal of Consumer Studies and Home Economics, 1982
- Colour rating and pigment composition of beef: Relation between colour measurement by reflectance spectrophotometry, subjective colour evaluation, and the relative concentration of oxymyoglobin and ferric myoglobin in chilled retail‐packed beefInternational Journal of Food Science & Technology, 1971