NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef “Cecina”

For Protected Geographical Indication (PGI)-labeled products, such as the dry-cured beef meat “cecina de León”, a sensory analysis is compulsory. However, this is a complex and time-consuming process. This study explores the viability of using near infrared spectroscopy (NIRS) together with artifici...

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Detalles Bibliográficos
Autores principales: Revilla, Isabel, Vivar-Quintana, Ana M., González-Martín, María Inmaculada, Hernández-Jiménez, Miriam, Martínez-Martín, Iván, Hernández-Ramos, Pedro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7731252/
https://www.ncbi.nlm.nih.gov/pubmed/33276571
http://dx.doi.org/10.3390/s20236892

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7731252/
https://www.ncbi.nlm.nih.gov/pubmed/33276571
http://dx.doi.org/10.3390/s20236892

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