Early prediction of water-holding capacity in meat by multivariate vibrational spectroscopy

Meat Science

Volumn 65, Issue 1, 2003, Pages 581-592

  Pedersen, Dorthe Kjær ^a   Morel, Sophie ^b   Andersen, Henrik Jørgen ^c   Engelsen, Søren Balling ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Jobin Yvon   (France)

^c DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Chemometrics; Drip loss; Early prediction; FT IR; PCA; PLSR; Porcine meat; Raman; Vibrational spectroscopy; Water holding capacity

Indexed keywords

ABSORPTION SPECTROSCOPY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; OILS AND FATS; PROTEINS; RAMAN SCATTERING; REGRESSION ANALYSIS; WATER;

AMIDE GROUP; CARBONYL GROUP; GLYCOGEN; MULTIVARIATE VIBRATIONAL SPECTROSCOPY; PARTIAL LEAST SQUARES REGRESSION; WATER-HOLDING CAPACITY;

MEATS;

SUIDAE;

EID: 0038242207     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00251-6     Document Type: Article

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