2003
DOI: 10.1016/s0309-1740(02)00328-5
|View full text |Cite
|
Sign up to set email alerts
|

Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1
1
1

Citation Types

2
100
4
15

Year Published

2007
2007
2019
2019

Publication Types

Select...
5
4
1

Relationship

0
10

Authors

Journals

citations
Cited by 189 publications
(121 citation statements)
references
References 17 publications
2
100
4
15
Order By: Relevance
“…Hence, newer approaches and techniques for meat quality and safety analysis are need of the hour for meat industry. A number of techniques are now being explored for evaluating quality & safety of food products (Liu et al, 2003;Zheng et al, 2006a, Zheng et al, 2006bKumar & Mittal, 2010;Quevedo & Aguilera, 2010;Fathi et al,2011). In the past decade, near-infrared (NIR) spectroscopy has been applied for analysis of food products as it provides analysis with lower costs, higher accuracy and minimal sample processing.…”
Section: Hsi For Quality and Safety Analysis Of Meat And Meat Productsmentioning
confidence: 99%
“…Hence, newer approaches and techniques for meat quality and safety analysis are need of the hour for meat industry. A number of techniques are now being explored for evaluating quality & safety of food products (Liu et al, 2003;Zheng et al, 2006a, Zheng et al, 2006bKumar & Mittal, 2010;Quevedo & Aguilera, 2010;Fathi et al,2011). In the past decade, near-infrared (NIR) spectroscopy has been applied for analysis of food products as it provides analysis with lower costs, higher accuracy and minimal sample processing.…”
Section: Hsi For Quality and Safety Analysis Of Meat And Meat Productsmentioning
confidence: 99%
“…b* values were similar for cooked and rehydrated samples. Liu et al (2003) reported that when meat was cooked, several changes in the appearance and physical properties of meat occurred. Changes included discolouration due to the oxidation of pigmented haeme groups.…”
Section: First Stepmentioning
confidence: 99%
“…The worst was for the belly 316 (2.15%), probably because it is the most difficult joint to dissect [25] due to the fact that it 317 consists of multiple thin tissue layers [19]. When the scan of all the carcass is used to predict 318 the different cuts, the lowest error was for the ham (1.53%), followed by the shoulder (1.85%) 319 and the belly (1.99%).…”
Section: Prediction Of the Lean Meat Percentage Of The Cuts 308 309mentioning
confidence: 99%