Prediction of tenderness and other quality attributes of beef by near infrared reflectance spectroscopy between 750 and 1100 nm; further studies

Journal of Near Infrared Spectroscopy

Volumn 9, Issue 3, 2001, Pages 185-198

  Venel, Caroline ^a   Mullen, Anne Maria ^b   Downey, Gerard ^b   Troy, D J ^b  

^a AGROPARISTECH   (France)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Beef; Beef quality; Beef tenderness; NIR spectroscopy

Indexed keywords

EID: 0035623417     PISSN: 09670335     EISSN: None     Source Type: Journal    
DOI: 10.1255/jnirs.305     Document Type: Article

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