Temporal, biochemical and structural factors that influence beef quality measurement using near infrared spectroscopy

Meat Science

Volumn 82, Issue 3, 2009, Pages 379-388

  Rosenvold, Katja ^a   Micklander, Elisabeth ^a   Hansen, Per Waaben ^b   Burling Claridge, Robert ^a   Challies, Michelle ^a   Devine, Carrick ^c   North, Mike ^a  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

^b EquatioNZ   (Denmark)

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Ageing; Beef; NIR; Pre rigor; Tenderness; Wrapping

Indexed keywords

EID: 64449087344     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.02.010     Document Type: Article

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