Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef

Meat Science

Volumn 80, Issue 3, 2008, Pages 697-702

  Ripoll, G ^a   Alberti P ^a   Panea, B ^a   Olleta, J L ^b   Sanudo C ^b  

^a Instituto Agroalimentario de Aragón IA2   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Absorption; Juiciness; Overall appraisal; Tenderness; Texture

Indexed keywords

EID: 50549089474     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.03.009     Document Type: Article

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