SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology

This study evaluates the ability of the near infrared reflectance spectroscopy (NIRS) to estimate the aW, protein, moisture, ash, fat, collagen, texture, pigments, and WHC in the Longissimus thoracis et lumborum (LTL) of Bísaro pig. Samples (n = 40) of the LTL muscle were minced and scanned in an FT...

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Detalles Bibliográficos
Autores principales: Vasconcelos, Lia, Dias, Luís G., Leite, Ana, Ferreira, Iasmin, Pereira, Etelvina, Silva, Severiano, Rodrigues, Sandra, Teixeira, Alfredo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914495/
https://www.ncbi.nlm.nih.gov/pubmed/36766001
http://dx.doi.org/10.3390/foods12030470

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914495/
https://www.ncbi.nlm.nih.gov/pubmed/36766001
http://dx.doi.org/10.3390/foods12030470

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