On-line prediction of chemical composition of semi-frozen ground beef by non-invasive NIR spectroscopy (English)
National licence
- New search for: Tøgersen, G
- New search for: Arnesen, J.F
- New search for: Nilsen, B.N
- New search for: Hildrum, K.I
- New search for: Tøgersen, G
- New search for: Arnesen, J.F
- New search for: Nilsen, B.N
- New search for: Hildrum, K.I
In:
Meat Science
;
63
, 4
;
515-523
;
2002
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ISSN:
- Article (Journal) / Electronic Resource
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Title:On-line prediction of chemical composition of semi-frozen ground beef by non-invasive NIR spectroscopy
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Contributors:
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Published in:Meat Science ; 63, 4 ; 515-523
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Publisher:
- New search for: Elsevier Science Ltd
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Publication date:2002-05-15
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Size:9 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 63, Issue 4
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 427
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Effects of urea denatureation and pH on the ability of porcine myoglobin to undergo reductionZhu, L.G / Brewer, M.S et al. | 2001
- 433
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Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beefFormanek, Z / Lynch, A / Galvin, K / Farkas, J / Kerry, J.P et al. | 2002
- 441
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Chemical and discriminant analysis of bovine meat by near infrared reflectance spectroscopy (NIRS)Alomar, D / Gallo, C / Castañeda, M / Fuchslocher, R et al. | 2002
- 451
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A novel approach to grading pork carcasses: computer vision and ultrasoundFortin, A. / Tong, A.K.W. / Robertson, W.M. / Zawadski, S.M. / Landry, S.J. / Robinson, D.J. / Liu, T. / Mockford, R.J. et al. | 2002
- 463
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Ellipsometry across isolated muscle fibres indicates a refractive contribution to paleness in porkSwatland, H.J et al. | 2002
- 469
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Drip loss sampling in porcine m. longissimus dorsiChristensen, Lars Bager et al. | 2002
- 479
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Behaviour of Listeria monocytogenes in raw sausages (merguez) in presence of a bacteriocin-producing lactococcal strain as a protective cultureBenkerroum, Noreddine / Daoudi, Ahmed / Kamal, Meryem et al. | 2002
- 485
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Cured products from different animal speciesPaleari, Maria Antonietta / Moretti, Vittorio Maria / Beretta, Giuseppe / Mentasti, Tiziana / Bersani, Carla et al. | 2002
- 491
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Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat contentChambaz, A. / Scheeder, M.R.L. / Kreuzer, M. / Dufey, P.-A. et al. | 2002
- 501
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Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail displayJensen, J.M / Robbins, K.L / Ryan, K.J / Homco-Ryan, C / McKeith, F.K / Brewer, M.S et al. | 2002
- 509
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Effect of season on color of Hanwoo (Korean native cattle) beefKim, Yong Sun / Yoon, Seok Ki / Song, Young Han / Lee, Sung Ki et al. | 2002
- 515
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On-line prediction of chemical composition of semi-frozen ground beef by non-invasive NIR spectroscopyTøgersen, G / Arnesen, J.F / Nilsen, B.N / Hildrum, K.I et al. | 2002
- 525
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Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkeyMolette, C / Rémignon, H / Babilé, R et al. | 2002
- 533
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Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weightCava, Ramón / Estévez, Mario / Ruiz, Jorge / Morcuende, David et al. | 2002
- CO2
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Editorial Board| 2002