Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time

Near-infrared spectroscopy is a known technique for assessing the quality of compounds found in food products. However, it is still not widely used for predicting physical properties of meat using the online system. This study aims to assess the possibility of application of a NIR equipped with fibe...

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Detalles Bibliográficos
Autores principales: Wyrwisz, Jarosław, Moczkowska, Małgorzata, Kurek, Marcin Andrzej, Karp, Sabina, Atanasov, Atanas G., Wierzbicka, Agnieszka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412459/
https://www.ncbi.nlm.nih.gov/pubmed/30791529
http://dx.doi.org/10.3390/molecules24040757

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412459/
https://www.ncbi.nlm.nih.gov/pubmed/30791529
http://dx.doi.org/10.3390/molecules24040757

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