Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device

Meat Science

Volumn 108, Issue , 2015, Pages 138-144

  Fowler, Stephanie M ^a,b   Schmidt, Heinar ^c   van de Ven, Remy ^a   Wynn, Peter ^a,b   Hopkins, David L ^a  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b CHARLES STURT UNIVERSITY   (Australia)

^c UNIVERSITY OF BAYREUTH   (Germany)

Author keywords

Lamb; Meat quality assessment; Raman spectroscopy

Indexed keywords

FORECASTING; FREEZING; HAND HELD COMPUTERS; MEATS; MUSCLE; PARTICLE SIZE; RAMAN SPECTROSCOPY; THAWING;

COLLAGEN CONTENT; FREEZING AND THAWING; HAND HELD DEVICE; LAMB; MEAT QUALITY; METABOLIC PROCESS; RAMAN SPECTROSCOPIC; SARCOMERE LENGTH;

THERMAL PROCESSING (FOODS);

OVIS;

ANALYSIS; ANIMAL; CHEMISTRY; COLOR; COOKING; DEVICES; DOMESTIC SHEEP; FOOD HANDLING; FOOD QUALITY; FREEZING; MEAT; PARTICLE SIZE; PH; PROCEDURES; RAMAN SPECTROMETRY; SARCOMERE; SKELETAL MUSCLE;

ANIMALS; COLOR; COOKING; FOOD HANDLING; FOOD QUALITY; FREEZING; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; PARTICLE SIZE; SARCOMERES; SHEEP, DOMESTIC; SPECTRUM ANALYSIS, RAMAN;

EID: 84935032455     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.06.010     Document Type: Article

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