Monitoring NIRS calibrations for use in routine meat analysis as part of Iberian pig-breeding programs

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1889-1897

  Zamora Rojas, Eduardo ^a   Garrido Varo, Ana ^a   De Pedro Sanz, Emiliano ^a   Guerrero Ginel, José Emilio ^a   Pérez Marín, Dolores ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Iberian pig; Meat quality; NIRS; Quantitative analysis; Robust calibration; Validation

Indexed keywords

IBERIAN PIGS; MEAT QUALITY; NIRS; ROBUST CALIBRATION; VALIDATION;

CALIBRATION; MEATS; MOISTURE; MUSCLE; NEAR INFRARED SPECTROSCOPY;

QUALITY CONTROL;

FAT; PROTEIN;

ANALYTICAL ERROR; ANIMAL TISSUE; ARTICLE; CALIBRATION; FAT CONTENT; FOOD ANALYSIS; FOOD COMPOSITION; GLUTEUS MEDIUS; LONGISSIMUS DORSI; MASSETER MUSCLE; MOISTURE; NEAR INFRARED SPECTROSCOPY; NONHUMAN; PARTIAL LEAST SQUARES REGRESSION; PIG FARMING; PORK; PROTEIN CONTENT; SKELETAL MUSCLE; SPINALIS DORSI; STATISTICAL MODEL; VALIDATION STUDY;

ANIMALIA; SUIDAE;

EID: 80051796546     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.139     Document Type: Article

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