Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside

Meat Science

Volumn 66, Issue 4, 2004, Pages 903-913

  Beattie, Rene J ^a   Bell, Steven J ^a   Farmer, Linda J ^a,b   Moss, Bruce W ^a,b   Patterson, Desmond ^a,b  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

Acceptability; Sensory analysis; Spectroscopic techniques; Texture

Indexed keywords

COOKING LOSS; SENSORY ANALYSIS; SHEAR FORCE;

CHEMICAL BONDS; FLUORESCENCE; FOOD PROCESSING; HYDROPHOBICITY; NUTRITION; PROTEINS; QUALITY CONTROL; RAMAN SPECTROSCOPY; REGRESSION ANALYSIS; TEXTURES; ULTRASONICS; WAVELET TRANSFORMS;

MEATS;

ARGENTINA ELONGATA;

EID: 0942300395     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.08.012     Document Type: Article

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