Accuracy of near infrared spectroscopy for prediction of chemical composition, salt content and free amino acids in dry-cured ham

Meat Science

Volumn 88, Issue 2, 2011, Pages 299-304

  Prevolnik, Maja ^a,b   Škrlep, Martin ^a   Janeš, Lucija ^a   Velikonja Bolta, Špela ^a   Škorjanc, Dejan ^b   Čandek Potokar Potokar, Marjeta ^a,b  

^a AGRICULTURAL INSTITUTE OF SLOVENIA   (Slovenia)

^b UNIVERSITY OF MARIBOR   (Slovenia)

Author keywords

Chemical composition; Dry cured ham; Free amino acids; NIR spectroscopy; Salt content

Indexed keywords

CHEMICAL COMPOSITIONS; DRY-CURED HAM; FREE AMINO ACIDS; NIR SPECTROSCOPY; SALT CONTENT;

AMINO ACIDS; BLOOD; CURING; INFRARED DEVICES; MEATS; MOISTURE; NEAR INFRARED SPECTROSCOPY; PROTEINS; QUALITY CONTROL;

DRYING;

AMINO ACID; INORGANIC SALT; MUSCLE PROTEIN; NITROGEN; SODIUM CHLORIDE; WATER;

ADIPOSE TISSUE; ANIMAL; ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; FAT INTAKE; MEAT; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; REPRODUCIBILITY; SKELETAL MUSCLE; SLOVENIA; STANDARD; SWINE; VALIDATION STUDY;

ADIPOSE TISSUE; AMINO ACIDS; ANIMALS; DIETARY FATS; MEAT; MODELS, BIOLOGICAL; MUSCLE PROTEINS; MUSCLE, SKELETAL; NITROGEN; REPRODUCIBILITY OF RESULTS; SALTS; SLOVENIA; SODIUM CHLORIDE; SPECTROSCOPY, NEAR-INFRARED; SWINE; WATER;

EID: 79951766636     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.007     Document Type: Article

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