Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS)

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1280-1286

  Guy, F ^a   Prache, S ^a   Thomas, A ^a   Bauchart, D ^a   Andueza, D ^a  

^a UMR1213 HERBIVORES   (France)

Author keywords

Fatty acids; Gas liquid chromatography; Lamb; Meat; NIR spectroscopy

Indexed keywords

AT-WAVELENGTH; FATTY ACID COMPOSITION; GAS-LIQUID CHROMATOGRAPHY; HOMOGENISATION; LAMB; LONGISSIMUS; MEAT SAMPLES; NEAR INFRARED REFLECTANCE SPECTROSCOPY; NIR SPECTROSCOPY; REFLECTANCE SPECTRUM;

AGRICULTURE; FATTY ACIDS; FORECASTING; GAS CHROMATOGRAPHY; INFRARED DEVICES; LIQUID CHROMATOGRAPHY; LIQUIDS; MEATS; MUSCLE; NEAR INFRARED SPECTROSCOPY; REFLECTION;

MONOUNSATURATED FATTY ACIDS;

FATTY ACID; MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

ANIMAL EXPERIMENT; ARTICLE; CONTROLLED STUDY; FEASIBILITY STUDY; FOOD COMPOSITION; GAS LIQUID CHROMATOGRAPHY; GRINDING; LAMB; LAMB MEAT; LIPID COMPOSITION; MALE; MUSCLE; NEAR INFRARED REFLECTANCE SPECTROSCOPY; NONHUMAN; PREDICTION;

OVIS ARIES;

EID: 79952535448     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.084     Document Type: Article

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