The use of visible and near infrared reflectance spectroscopy to predict beef M. longissimus thoracis et lumborum quality attributes

Meat Science

Volumn 78, Issue 3, 2008, Pages 217-224

  Andres S ^a   Silva, A ^b   Soares Pereira, A L ^c   Martins, C ^b   Bruno Soares, A M ^c   Murray, I ^d  

^a UNIVERSITY OF LEÓN   (Spain)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^c INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^d SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

Author keywords

Beef; Meat; Near infrared reflectance spectroscopy; Quality attributes

Indexed keywords

BOS;

EID: 36849001452     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.06.019     Document Type: Article

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