Chemical and discriminant analysis of bovine meat by near infrared reflectance spectroscopy (NIRS).


Near infrared reflectance spectroscopy (NIRS) was evaluated as a tool to segregate different types of bovine meat and predict several chemical fractions on samples from two breeds, three muscles and six grading (Chilean system) categories. Samples previously minced, frozen and thawed, were scanned (400-2500 nm) and then analyzed for dry matter, crude… (More)