137 Use of visible and near infrared spectroscopy to predict beef and pork quality

2016 ◽  
Vol 94 (suppl_2) ◽  
pp. 64-64
Author(s):  
S. D. Shackelford ◽  
D. A. King ◽  
T. L. Wheeler
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Pork Quality

Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production

2015 ◽  
Vol 8 (12) ◽  
pp. 2383-2391 ◽  
Author(s):  
Ellen Neyrinck ◽  
Stefaan De Smet ◽  
Liesbeth Vermeulen ◽  
Danny Telleir ◽  
Stefaan Lescouhier ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Pork Quality ◽  
Cooked Ham

Prediction of pork quality with near infrared spectroscopy (NIRS)

Meat Science ◽  
2012 ◽  
Vol 91 (3) ◽  
pp. 294-299 ◽  
Author(s):  
C. Kapper ◽  
R.E. Klont ◽  
J.M.A.J. Verdonk ◽  
H.A.P. Urlings
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Pork Quality
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