Using near-infrared reflectance spectroscopy to predict physical parameters of beef
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Using near-infrared reflectance spectroscopy to predict physical parameters of beef
Authors
Keywords
-
Journal
SPECTROSCOPY LETTERS
Volume 51, Issue 4, Pages 163-168
Publisher
Informa UK Limited
Online
2018-06-05
DOI
10.1080/00387010.2018.1442355
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Predicting Color Traits of Intact Broiler Breast Fillets Using Visible and Near-Infrared Spectroscopy
- (2017) Hongzhe Jiang et al. Food Analytical Methods
- Rapid nondestructive evaluation of duck meat pH and color using visible and near-infrared reflectance spectroscopy
- (2017) Lu Qiao et al. SPECTROSCOPY LETTERS
- Exploration of microwave dielectric and near infrared spectroscopy with multivariate data analysis for fat content determination in ground beef
- (2016) Ming Zhao et al. FOOD CONTROL
- Using near infrared spectroscopy to predict the physical traits of Bos grunniens meat
- (2015) Li Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Predicting pork quality using Vis/NIR spectroscopy
- (2015) Juliana Monteiro Balage et al. MEAT SCIENCE
- Development of near infrared reflectance spectroscopy to predict chemical composition with a wide range of variability in beef
- (2014) Huawei Su et al. MEAT SCIENCE
- Prediction of pork quality with near infrared spectroscopy (NIRS) 2. Feasibility and robustness of NIRS measurements under production plant conditions
- (2012) C. Kapper et al. MEAT SCIENCE
- China's meat industry revolution: Challenges and opportunities for the future
- (2012) Guanghong Zhou et al. MEAT SCIENCE
- The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cuts
- (2012) M. De Marchi et al. MEAT SCIENCE
- Near-infrared reflectance spectroscopy predictions as indicator traits in breeding programs for enhanced beef quality1
- (2011) A. Cecchinato et al. JOURNAL OF ANIMAL SCIENCE
- Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef
- (2011) Gamal ElMasry et al. JOURNAL OF FOOD ENGINEERING
- Feasibility of the direct application of near-infrared reflectance spectroscopy on intact chicken breasts to predict meat color and physical traits
- (2011) M. De Marchi et al. POULTRY SCIENCE
- On-line prediction of fresh pork quality using visible/near-infrared reflectance spectroscopy
- (2010) Yi-Tao Liao et al. MEAT SCIENCE
- Consumer perception and the role of science in the meat industry
- (2010) D.J. Troy 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
- Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef
- (2008) G. Ripoll 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
- 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
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now