Prediction of intramuscular fat content and major fatty acid groups of lamb M. longissimus lumborum using Raman spectroscopy

Meat Science

Volumn 110, Issue , 2015, Pages 70-75

  Fowler, Stephanie M ^a,d   Ponnampalam, Eric N ^b   Schmidt, Heinar ^c   Wynn, Peter ^a   Hopkins, David L ^a,d  

^a CHARLES STURT UNIVERSITY   (Australia)

^b Agriculture Research   (Australia)

^c UNIVERSITY OF BAYREUTH   (Germany)

^d NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Lamb; Major fatty acid groups; Meat quality assessment; Raman spectroscopy

Indexed keywords

FORECASTING; LEAST SQUARES APPROXIMATIONS; RAMAN SCATTERING; RAMAN SPECTROSCOPY;

ACID GROUPS; EXTRACTION PROCEDURE; INTRAMUSCULAR FATS; LAMB; MEAT QUALITY; PARTIAL LEAST SQUARES REGRESSION; RAMAN SPECTROSCOPIC; RELATIVE REDUCTION;

FATTY ACIDS;

FATTY ACID;

ADIPOSE TISSUE; ANALYSIS; ANIMAL; CHEMISTRY; DEVICES; EVALUATION STUDY; HUMAN; MEAT; PARASPINAL MUSCLE; PROCEDURES; RAMAN SPECTROMETRY; REGRESSION ANALYSIS; SHEEP;

ADIPOSE TISSUE; ANIMALS; FATTY ACIDS; HUMANS; MEAT; PARASPINAL MUSCLES; REGRESSION ANALYSIS; SHEEP; SPECTRUM ANALYSIS, RAMAN;

EID: 84941564693     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.06.016     Document Type: Article

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