Early on-line classification of beef carcasses based on ultimate pH by near infrared spectroscopy.

Abstract

Prediction of ultimate pH (measured 48 h post mortem; pH(u)) in beef from Visible-near infrared (VIS-NIR) spectra collected 20 to 40 min post mortem was assessed. Spectra were collected from carcasses (cows: n = 86, bulls: n = 170, steers: n = 363, and heifers: n = 38) in a commercial hot boning abattoir under routine conditions. Partial Least Squares (PLS… (More)
DOI: 10.1016/j.meatsci.2013.10.016

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