In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin

Fat marbling, the amount, and distribution of intramuscular fat, is an important quality trait for beef loin (Longissimus lumborum) and is closely connected to sensory properties such as tenderness, juiciness, and flavor. For meat producers, it would be of value to grade and sort whole loins accordi...

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Detalles Bibliográficos
Autores principales: Wold, Jens Petter, Solberg, Lars Erik, Gaarder, Mari Øvrum, Carlehøg, Mats, Sanden, Karen Wahlstrøm, Rødbotten, Rune
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105504/
https://www.ncbi.nlm.nih.gov/pubmed/35563942
http://dx.doi.org/10.3390/foods11091219

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105504/
https://www.ncbi.nlm.nih.gov/pubmed/35563942
http://dx.doi.org/10.3390/foods11091219

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