Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study

Meat Science

Volumn 65, Issue 3, 2003, Pages 1107-1115

  Liu, Yongliang ^a   Lyon, Brenda G ^a   Windham, William R ^a   Realini, Carolina E ^b   Pringle, T Dean D ^b   Duckett, Susan ^b  

^a RUSSELL RESEARCH CENTER   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Beef meat; Classification; Color and sensory properties; Tenderness; Visible NIR spectroscopy

Indexed keywords

CALIBRATION; COLOR; INFRARED SPECTROSCOPY; TEXTURES;

INFRARED REFLECTANCE SPECTROSCOPY;

MEATS;

EID: 0038720048     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00328-5     Document Type: Article

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