Using portable near-infrared spectroscopy to predict pig subcutaneous fat composition and iodine value

Effects of pork differentiation strategies in Canada on pig performance and carcass characteristics

(2016) H. Zhang et al.   CANADIAN JOURNAL OF ANIMAL SCIENCE

Review: Pork belly quality, bacon properties and recent consumer trends

(2015) P. O. Soladoye et al.   CANADIAN JOURNAL OF ANIMAL SCIENCE

Pork as a Source of Omega-3 (n-3) Fatty Acids

(2015) Michael Dugan et al.   Journal of Clinical Medicine

Predicting fat quality from pigs fed reduced-oil corn dried distillers grains with solubles by near infrared reflectance spectroscopy: Fatty acid composition and iodine value

(2014) N. Prieto et al.   MEAT SCIENCE

Enhancing the nutritional and health value of beef lipids and their relationship with meat quality

(2014) Nigel D. Scollan et al.   MEAT SCIENCE

A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry

(2013) Cláudia A. Teixeira dos Santos et al.   APPLIED SPECTROSCOPY

Prediction of fatty acids content in pig adipose tissue by near infrared spectroscopy: At-line versus in-situ analysis

(2013) E. Zamora-Rojas et al.   MEAT SCIENCE

Flaxseed fed pork: n−3 fatty acid enrichment and contribution to dietary recommendations

(2013) T.D. Turner et al.   MEAT SCIENCE

An On-Line Near-Infrared (NIR) Transmission Method for Determining Depth Profiles of Fatty Acid Composition and Iodine Value in Porcine Adipose Fat Tissue

(2012) Klavs Martin Sørensen et al.   APPLIED SPECTROSCOPY

Effect of reducing total fat intake on body weight: systematic review and meta-analysis of randomised controlled trials and cohort studies

(2012) L. Hooper et al.   BMJ-British Medical Journal

Prediction of fat quality in pig carcasses by near-infrared spectroscopy

(2011) E. Gjerlaug-Enger et al.   Animal

In-situ Iberian pig carcass classification using a micro-electro-mechanical system (MEMS)-based near infrared (NIR) spectrometer

(2011) E. Zamora-Rojas et al.   MEAT SCIENCE

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

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

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

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