A Review of near Infrared Spectroscopy in Muscle Food Analysis: 2005–2010

Rapid determination of the fatty acid profile in pork dry-cured sausages by NIR spectroscopy

(2010) V.M. Fernández-Cabanás et al.   FOOD CHEMISTRY

Prediction of fatty acid composition using a NIRS fibre optics probe at two different locations of ham subcutaneous fat

(2010) María Pérez-Juan et al.   FOOD RESEARCH INTERNATIONAL

Predicting pork water-holding capacity with NIR spectroscopy in relation to different reference methods

(2010) Maja Prevolnik et al.   JOURNAL OF FOOD ENGINEERING

Quality classification of cooked, sliced turkey hams using NIR hyperspectral imaging system

(2010) Gamal ElMasry et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of Spectral Pretreatments, Partial Least Squares, Least Squares Support Vector Machines and Locally Weighted Regression for Quantitative Spectroscopic Analysis of Soils

(2010) Benoit Igne et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Feasibility of near-infrared spectroscopy to predict aw and moisture and NaCl contents of fermented pork sausages

(2010) Carles Collell et al.   MEAT SCIENCE

Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force

(2010) J.W.S. Yancey et al.   MEAT SCIENCE

Meat standards and grading

(2010) R.J. Polkinghorne et al.   MEAT SCIENCE

Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality

(2010) S.H. Lee et al.   MEAT SCIENCE

Authentication of meat and meat products

(2010) N.Z. Ballin   MEAT SCIENCE

Using near-infrared spectroscopy in the classification of white and iberian pork with neural networks

(2010) Alberto Guillén et al.   NEURAL COMPUTING & APPLICATIONS

James L. Waters Symposium 2009 on near-infrared spectroscopy

(2010) Gerra L. Bosco   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Feasibility study on the use of infrared spectroscopy for the direct authentication of Iberian pig fattening diet

(2009) Lourdes Arce et al.   ANALYTICA CHIMICA ACTA

Robustness in pig fat NIRS calibrations by orthogonal projection

(2009) D. Pérez-Marín et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Control System for Sausage Drying Based on On-Line NIR awDetermination

(2009) Jan Stawczyk et al.   DRYING TECHNOLOGY

Spectroscopic evaluation of the nutrient value of ground beef patties

(2009) S.G. Bajwa et al.   JOURNAL OF FOOD ENGINEERING

Temporal, biochemical and structural factors that influence beef quality measurement using near infrared spectroscopy

(2009) Katja Rosenvold et al.   MEAT SCIENCE

A feasibility study on the use of near-infrared spectroscopy for prediction of the fatty acid profile in live Iberian pigs and carcasses

(2009) D. Pérez-Marín et al.   MEAT SCIENCE

On-line application of visible and near infrared reflectance spectroscopy to predict chemical–physical and sensory characteristics of beef quality

(2009) N. Prieto et al.   MEAT SCIENCE

An attempt to predict pork drip loss from pH and colour measurements or near infrared spectra using artificial neural networks

(2009) Maja Prevolnik et al.   MEAT SCIENCE

Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review

(2009) N. Prieto et al.   MEAT SCIENCE

Red meat consumption: An overview of the risks and benefits

(2009) Alison J. McAfee et al.   MEAT SCIENCE

Rapid and non-invasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon (Salmo salar L.)

(2008) Are Folkestad et al.   AQUACULTURE

Potential used of near infrared reflectance spectroscopy to predict meat physico-chemical composition of guinea fowl (Numida meleagris) reared under different production systems

(2008) D. Tejerina et al.   FOOD CHEMISTRY

Determination of hydroxyproline in cured pork sausages and dry cured beef products by NIRS technology employing a fibre–optic probe

(2008) Ma Inmaculada González-Martín et al.   FOOD CONTROL

Duroc and Iberian pork neural network classification by visible and near infrared reflectance spectroscopy

(2008) F.G. del Moral et al.   JOURNAL OF FOOD ENGINEERING

Better Quality Food and Beverages: The Role of near Infrared Spectroscopy

(2008) Tony Woodcock et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Determination of Fatty Acid Composition and Consistency of Raw Pig Fat with near Infrared Spectroscopy

(2008) Martina Müller et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Comparison of visible and near infrared reflectance spectroscopy to discriminate between pasture-fed and concentrate-fed lamb carcasses

(2008) P.H.M. Dian et al.   MEAT SCIENCE

Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef

(2008) G. Ripoll et al.   MEAT SCIENCE

Using reflectance spectroscopy to predict beef tenderness

(2008) M.B. Bowling et al.   MEAT SCIENCE

Quantitative analysis of pork dry-cured sausages to quality control by NIR spectroscopy

(2007) A.J. Gaitán-Jurado et al.   MEAT SCIENCE

The use of visible and near infrared reflectance spectroscopy to predict beef M. longissimus thoracis et lumborum quality attributes

(2007) S. Andrés et al.   MEAT SCIENCE

Discrimination of adult steers (oxen) and young cattle ground meat samples by near infrared reflectance spectroscopy (NIRS)

(2007) N. Prieto et al.   MEAT SCIENCE

Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy

(2007) V. Sierra et al.   MEAT SCIENCE

Ability of near infrared reflectance spectroscopy (NIRS) to estimate physical parameters of adult steers (oxen) and young cattle meat samples

(2007) N. Prieto et al.   MEAT SCIENCE