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- Lavín, P., et al. Show all 5 Authors
- Meat science 2009 v.83 no.2 pp. 175-186
- chemical composition; juiciness; shear strength; texture; sensory evaluation; marbling; meat grades; meat; near-infrared spectroscopy; meat tenderness; pH; color; flavor; firmness; water holding capacity; odors; prediction
- ... Over the past three decades, near infrared reflectance (NIR) spectroscopy has been proved to be one of the most efficient and advanced tools for the estimation of quality attributes in meat and meat products. This review focuses on the use of NIR spectroscopy to predict different meat properties, considering the literature published mainly in the last decade. Firstly, the potential of NIR to predi ...