Prediction of organoleptic and technological characteristics of pork meat by near infrared spectroscopy

被引：18
|
作者：
Meulemans, A
Dotreppe, O
Leroy, B
Istasse, L
Clinquart, A
机构：
[1] Univ Liege, Fac Vet Med, Dept Food Sci Technol, B-4000 Liege, Belgium
[2] Univ Liege, Fac Vet Med, Dept Anim Prod Nutr, B-4000 Liege, Belgium
来源：
SCIENCES DES ALIMENTS | 2003年 / 23卷 / 01期
关键词：
D O I：
10.3166/sda.23.159-162
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：159 / 162
页数：4
相关论文
共 50 条
  • [31] Near infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish
    Cozzolino, D
    Murray, L
    Scaife, JR
    AQUACULTURE NUTRITION, 2002, 8 (01) : 1 - 6
  • [32] Prediction Model of Farinograph Characteristics of Wheat Flour Based on Near Infrared Spectroscopy
    Chen Jia-wei
    Zhou De-qiang
    Cui Chen-hao
    Ren Zhi-jun
    Zuo Wen-juan
    SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43 (10) : 3089 - 3097
  • [33] TECHNOLOGICAL AND SENSORY QUALITY OF DEFECTIVE PORK MEAT
    Przybylski, Wieslaw
    Jaworska, Danuta
    Boruszewska, Kinga
    Borejko, Magdalena
    Podsiadly, Wojciech
    ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC, 2012, 19 (01): : 116 - 127
  • [34] Effect of capsaicin on the preservation and organoleptic characteristics of a pork sausage
    Intriago Flor, Frank Guillermo
    Vasquez Cortez, Luis Humberto
    Zambrano Pinargote, Victor Javier
    Fernandez Escobar, Angel Oliverio
    Ortiz Quijije, Jonathan Estuardo
    Rodriguez Cevallos, Sanyi Lorena
    Gomez Villalva, Juan Carlos
    Cobos Munoz, Alexander Fernando
    NUTRICION CLINICA Y DIETETICA HOSPITALARIA, 2024, 44 (03): : 347 - 357
  • [35] Detection and quantification of pork adulteration in beef meatballs with Raman spectroscopy and near infrared spectroscopy
    Iqbal, Zaqlul
    Afseth, Nils Kristian
    Postelmans, Annelies
    Wold, Jens Petter
    Andersen, Petter Vejle
    Kusnadi, Joni
    Saeys, Wouter
    SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, 2025, 337
  • [36] Predicting intramuscular fat content in pork and beef by near infrared spectroscopy
    Prevolnik, M
    Candek-Potokar, M
    Skorjanc, D
    Velikonja-Bolta, S
    Skrlep, M
    Znidarsic, T
    Babnik, D
    JOURNAL OF NEAR INFRARED SPECTROSCOPY, 2005, 13 (02) : 77 - 85
  • [37] Rapid discrimination of enhanced quality pork by visible and near infrared spectroscopy
    Prieto, N.
    Juarez, M.
    Larsen, I. L.
    Lopez-Campos, O.
    Zijlstra, R. T.
    Aalhus, J. L.
    MEAT SCIENCE, 2015, 110 : 76 - 84
  • [38] Evaluation of Freshness of Ground Pork Tenderloin by Visible/Near Infrared Spectroscopy
    Chou, Chen-Huang
    Chyr, Chu-Ying Lou
    Chen, Richie L. C.
    Shaw, Jai-Tsung
    JOURNAL OF FOOD AND DRUG ANALYSIS, 2010, 18 (02) : 107 - 112
  • [39] Prediction of gasoline properties with near infrared spectroscopy
    Bohács, G
    Ovádi, Z
    Salgó, A
    JOURNAL OF NEAR INFRARED SPECTROSCOPY, VOL 6 1998, 1998, : 341 - 348
  • [40] Assessing the Value of a Portable Near Infrared Spectroscopy Sensor for Predicting Pork Meat Quality Traits of “Asturcelta Autochthonous Swine Breed”
    Begoña de la Roza-Delgado
    Ana Soldado
    Antonio F. Gomes de Faria Oliveira
    Adela Martínez-Fernández
    Alejandro Argamentería
    Food Analytical Methods, 2014, 7 : 151 - 156
12345