Study of dissected lamb muscles by visible and near infrared reflectance spectroscopy for composition assessment

Animal Science

Volumn 70, Issue 3, 2000, Pages 417-423

  Cozzolino, D ^a   Murray, I ^b   Scaife, J R ^c   Paterson, R ^b  

^a INSTITUTO NACIONAL DE INVESTIGACIÓN AGROPECUARIA INIA   (Uruguay)

^b SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^c UNIVERSITY OF ABERDEEN   (United Kingdom)

Author keywords

Lamb (meat); Meat composition; Meat quality; Near infrared spectroscopy; NIRS; Optical properties

Indexed keywords

EID: 0034195648     PISSN: 13577298     EISSN: None     Source Type: Journal    
DOI: 10.1017/S1357729800051766     Document Type: Article

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