Differentiation of perirenal and omental fat quality of suckling lambs according to the rearing system from Fourier transforms mid-infrared spectra using partial least squares and artificial neural networks analysis

Meat Science

Volumn 83, Issue 1, 2009, Pages 140-147

  Osorio, M T ^a   Zumalacarregui J M ^a   Alaiz Rodriguez R ^a   Guzman Martinez R ^a   Engelsen, S B ^b   Mateo, J ^a  

^a UNIVERSITY OF LEÓN   (Spain)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Artificial neural networks; Ewe milk; Fatty acids; FT IR; Meat authenticity; Milk replacers; Omental fat; Perirenal fat; Rearing system

Indexed keywords

OVIS ARIES;

EID: 67349158249     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.04.013     Document Type: Article

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