Evaluation of collagen and lipid contents and texture of meat by Curie point pyrolysis-mass spectrometry

Journal of Analytical and Applied Pyrolysis

Volumn 72, Issue 2, 2004, Pages 203-208

  Sebastián, Isabel ^a   Viallon Fernandez, Christine ^a   Tournayre, Pascal ^a   Berge, Philippe ^a   Sañudo, Carlos ^b   Sánchez, Alvaro ^b   Berdagué, Jean Louis ^a  

^a CEMAGREF   (France)

^b Lab Genet Bioquim Grupos S   (Spain)

Author keywords

Artificial neural networks; Curie point pyrolysis mass spectrometry; Lipid and collagen contents of meat; Meat quality determination; Texture of meat

Indexed keywords

ELECTRIC CONDUCTIVITY; ERROR ANALYSIS; LIPIDS; MASS SPECTROMETRY; NEURAL NETWORKS; NUCLEAR MAGNETIC RESONANCE; PYROLYSIS; VECTORS; X RAY ANALYSIS;

CURIE POINT PYROLYSIS; MEAN PREDICTION ERRORS; MEAT QUALITY DETERMINATION; TEXTURE OF MEAT;

COLLAGEN;

EID: 8444244541     PISSN: 01652370     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jaap.2004.06.002     Document Type: Article

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