On-line determination and control of fat content in batches of beef trimmings by NIR imaging spectroscopy

Meat Science

Volumn 89, Issue 3, 2011, Pages 317-324

  Wold, J P ^a   O'Farrell, M ^b   Hoy M ^a   Tschudi, J ^b  

^a NOFIMA   (Norway)

^b SINTEF ICT   (Norway)

Author keywords

Beef; Fat; NIR spectroscopy; Processing; Trimmings

Indexed keywords

BATCH SIZES; CALIBRATION MODEL; DEVELOPED MODEL; FAT; FAT CONTENTS; MICROWAVE SYSTEMS; NIR IMAGING; NIR IMAGING SPECTROSCOPY; NIR SPECTROSCOPY; ON-LINE DETERMINATION; ON-LINE ESTIMATION; PREDICTION ERRORS; SINGLE PIXEL; TEST MEASUREMENTS;

INFRARED DEVICES; MEATS; NEAR INFRARED SPECTROSCOPY; SCANNING;

TRIMMING;

ANIMAL; BIOLOGICAL MODEL; CALIBRATION; CATTLE; FAT INTAKE; MEAT; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; REVIEW;

ANIMALS; CALIBRATION; CATTLE; DIETARY FATS; MEAT; MODELS, BIOLOGICAL; SPECTROSCOPY, NEAR-INFRARED;

EID: 79960440495     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.05.001     Document Type: Review

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