The use of visible and near infrared reflectance spectroscopy to predict beef M. longissimus thoracis et lumborum quality attributes

Visible and near infrared reflectance spectroscopy was used to predict pH at 24 h (pH24) post-mortem, sarcomere length (SL), cooking loss (CL), Warner–Bratzler Shear Force (WBSF) and colour parameters (L*, a*, b*) in beef cattle samples. Samples from M. longissimus thoracis et lumborum from 30 bulls...

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Detalhes bibliográficos
Autor principal: Andrés, S. (author)
Outros Autores: Silva, A. (author), Soares-Pereira, A.L. (author), Martins, C. (author), Bruno-Soares, A.M. (author), Murray, I. (author)
Formato: article
Idioma:eng
Publicado em: 2013
Assuntos:
beef
meat
near infrared reflectance spectroscopy
quality attributes
Texto completo:http://hdl.handle.net/10400.5/6007
País:Portugal
Oai:oai:www.repository.utl.pt:10400.5/6007

Texto Completo

http://hdl.handle.net/10400.5/6007

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