On-line application of visible and near infrared reflectance spectroscopy to predict chemical-physical and sensory characteristics of beef quality

Meat Science

Volumn 83, Issue 1, 2009, Pages 96-103

  Prieto, N ^a   Ross, D W ^a   Navajas, E A ^a   Nute, G R ^b   Richardson, R I ^b   Hyslop, J J ^a   Simm, G ^a   Roehe, R ^a  

^a SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^b UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Beef; Chemical physical parameters; Meat quality; Near infrared reflectance spectroscopy; Sensory characteristics

Indexed keywords

EID: 67349219140     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.04.005     Document Type: Article

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