The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cuts

Meat Science

Volumn 93, Issue 2, 2013, Pages 329-335

  De Marchi, M ^a   Penasa, M ^a   Cecchinato, A ^a   Bittante, G ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Infrared spectroscopy; Italian beef breed; Meat quality; Sample treatment

Indexed keywords

CALIBRATION EQUATIONS; COEFFICIENT OF DETERMINATION; CROSS VALIDATION; ITALIAN BEEF BREED; MEAT QUALITY; MEAT SAMPLES; NEAR INFRARED; NEAR-INFRARED TRANSMITTANCES; PARTIAL LEAST SQUARES REGRESSION; PREDICTIVE ABILITIES; REFERENCE DATA; ROOT MEAN SQUARE ERRORS; SAMPLE TREATMENT; SHEAR FORCE; VIS-NIR SPECTROSCOPY; VISIBLE AND NEAR INFRARED;

FORECASTING; INFRARED DEVICES; INFRARED RADIATION; INFRARED SPECTROSCOPY; MEAN SQUARE ERROR; NEAR INFRARED SPECTROSCOPY;

MEATS;

ANIMAL; ARTICLE; BREEDING; CATTLE; CHEMISTRY; FEASIBILITY STUDY; FOOD HANDLING; FOOD QUALITY; MEAT; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; PHENOTYPE; REFERENCE VALUE; REGRESSION ANALYSIS; SKELETAL MUSCLE;

ANIMALS; BREEDING; CATTLE; FEASIBILITY STUDIES; FOOD HANDLING; FOOD QUALITY; LEAST-SQUARES ANALYSIS; MEAT; MUSCLE, SKELETAL; PHENOTYPE; REFERENCE VALUES; SPECTROSCOPY, NEAR-INFRARED;

EID: 84868626392     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.09.013     Document Type: Article

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