Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopy

Are there consistent relationships between major connective tissue components, intramuscular fat content and muscle fibre types in cattle muscle?

(2020) A. Listrat et al.   Animal

Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles

(2020) Anne Listrat et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Visible and Near-Infrared Multispectral Features in Conjunction with Artificial Neural Network and Partial Least Squares for Predicting Biochemical and Micro-Structural Features of Beef Muscles

(2020) Abderrahmane Aït-Kaddour et al.   Foods

NIRs calibration models for chemical composition and fatty acid families of raw and freeze-dried beef: a comparison

(2019) E Giaretta et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-drying

(2019) D. Andueza et al.   MEAT SCIENCE

Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed

(2018) Peter P. Purslow   MEAT SCIENCE

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

(2016) M Gagaoua et al.   Journal of Integrative Agriculture

Breeds and muscle types modulate performance of near-infrared reflectance spectroscopy to predict the fatty acid composition of bovine meat

(2015) B.P. Mourot et al.   MEAT SCIENCE

Measurement of water-holding capacity in raw and freeze-dried broiler breast meat with visible and near-infrared spectroscopy1

(2014) B. Bowker et al.   POULTRY SCIENCE

Structural and biochemical characteristics of bovine intramuscular connective tissue and beef quality

(2013) Annabelle Dubost et al.   MEAT SCIENCE

Cluster analysis application identifies muscle characteristics of importance for beef tenderness

(2012) Sghaier Chriki et al.   BMC BIOCHEMISTRY

Load-unloading response of intact and artificially degraded articular cartilage correlated with near infrared (NIR) absorption spectra

(2012) I.O. Afara et al.   Journal of the Mechanical Behavior of Biomedical Materials

Relationships between structural characteristics of bovine intramuscular connective tissue assessed by image analysis and collagen and proteoglycan content

(2012) Annabelle Dubost et al.   MEAT SCIENCE

Fourier Transform Infrared Spectroscopic Imaging and Multivariate Regression for Prediction of Proteoglycan Content of Articular Cartilage

(2012) Lassi Rieppo et al.   PLoS One

NIRS prediction of the feed value of temperate forages: efficacy of four calibration strategies

(2011) D. Andueza et al.   Animal

Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS)

(2011) F. Guy et al.   FOOD CHEMISTRY

Use of near infrared spectroscopy for assessment of beef quality traits

(2010) M. De Marchi et al.   Italian Journal of Animal Science

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

(2010) Mette Christensen et al.   MEAT SCIENCE

The role of intramuscular connective tissue in meat texture

(2009) Takanori NISHIMURA   ANIMAL SCIENCE JOURNAL

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

(2009) N. Prieto et al.   MEAT SCIENCE

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

Collagen contribution to meat toughness: Theoretical aspects

(2008) Jacques Lepetit   MEAT SCIENCE