Prediction of pork quality with near infrared spectroscopy (NIRS). 1. Feasibility and robustness of NIRS measurements at laboratory scale.

Meat Science

Volumn 91, Issue 3, 2012, Pages 294-299

  Kapper, C ^a,c   Klont, R E ^c   Verdonk, J M A J ^a   Urlings, H A P ^b,c  

^a CCL Nutricontrol   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c VION Food Group   (Netherlands)

Author keywords

Colour; Drip loss ; NIRS; PHu; Pork quality

Indexed keywords

DRIP LOSS; LABORATORY SCALE; NIRS; PHU; PORK LOIN; PREDICTION EQUATIONS; PREDICTIVE EQUATIONS; TEST SETS;

COLOR; MEATS; NEAR INFRARED SPECTROSCOPY;

FORECASTING;

SUIDAE;

WATER;

ANIMAL; ARTICLE; COLOR; EVALUATION; HUMAN; MEAT; METABOLISM; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; PH; REPRODUCIBILITY; STANDARD; SWINE; VALIDATION STUDY;

ANIMALS; COLOR; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; REPRODUCIBILITY OF RESULTS; SPECTROSCOPY, NEAR-INFRARED; SWINE; WATER;

EID: 84859633014     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.02.005     Document Type: Article

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