Using reflectance spectroscopy to predict beef tenderness
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference14 articles.
1. AMSA (1995). Guidelines for cookery and sensory evaluation of meat. Chicago, IL: American Meat Science Association.
2. Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098nm;Byrne;Meat Science,1998
3. Prediction of pork quality attributes from near-infrared reflectance spectra;Geesink;Meat Science,2003
4. Near-infrared reflectance spectroscopy in the prediction of sensory properties of beef;Hildrum;Journal of Near Infrared Spectroscopy,1995
5. Prediction of sensory characteristics of beef by near-infrared spectroscopy;Hildrum;Meat Science,1994
Cited by 19 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Optical sensing as analytical tools for meat tenderness measurements - A review;Meat Science;2023-01
2. Advances in the understanding and measurement of meat texture;New Aspects of Meat Quality;2022
3. Prediction of tenderness of chicken by using viscoelasticity based on airflow and optical technique;Journal of Texture Studies;2021-09-27
4. Predicting the shear value and intramuscular fat in meat from Nellore cattle using Vis-NIR spectroscopy;Meat Science;2020-05
5. Hyperspectral Imaging for the Nondestructive Quality Assessment of the Firmness of Nanguo Pears Under Different Freezing/Thawing Conditions;Sensors;2019-07-15
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3