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Near-Infrared Spectroscopy as a Beef Quality Tool to Predict Consumer Acceptance

This study was conducted to evaluate the feasibility of using near-infrared spectroscopy (NIRS) to predict beef consumers’ perceptions. Photographs of 200 raw steaks were taken, and NIRS data were collected (transmittance and reflectance). The steak photographs were used to conduct a face-to-face su...

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Detalles Bibliográficos
Autores principales: Barragán-Hernández, Wilson, Mahecha-Ledesma, Liliana, Angulo-Arizala, Joaquín, Olivera-Angel, Martha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466230/
https://www.ncbi.nlm.nih.gov/pubmed/32721995
http://dx.doi.org/10.3390/foods9080984