On-line classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy

Meat Science

Volumn 69, Issue 3, 2005, Pages 409-415

  Shackelford, S D ^a   Wheeler, T L ^a   Koohmaraie, M ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Beef; Near infrared spectroscopy; Tenderness

Indexed keywords

FIBER OPTICS; FOOD PROCESSING; FOOD STORAGE; INFRARED SPECTROSCOPY; LIGHT REFLECTION; QUALITY CONTROL; REFRIGERATION;

BEEF; NEAR INFRARED SPECTROSCOPY; TENDERNESS;

MEATS;

EID: 11444251148     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.08.011     Document Type: Article

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