[Prediction of water holding capacity of fresh pork using near infrared spectroscopy].

Abstract

Water holding capacity (WHC) is an important quality characteristic of fresh pork. It is necessary to determinate it by a rapid and nondestructive method in order to reduce the loss of meat. Near infrared spectroscopy as a new method was proposed for rapid and nondestructive measurement of WHC of vacuum-packed pork loin. Two reference methods for measuring… (More)

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Cite this paper

@article{Hu2009PredictionOW, title={[Prediction of water holding capacity of fresh pork using near infrared spectroscopy].}, author={Yao-hua Hu and Kang-quan Guo and Gou Noguchi and Sumio Kawano and Takaaki Satake}, journal={Guang pu xue yu guang pu fen xi = Guang pu}, year={2009}, volume={29 12}, pages={3259-62} }