Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS).

Abstract

The aim of this study was to assess the feasibility of near-infrared reflectance spectroscopy (NIRS) for predicting lamb meat fatty acid composition. We compared ground vs. intact non-ground meat samples to determine whether grinding and homogenisation of meat samples improved the performance of the predictions. We used 76 male lambs, of which 32 were… (More)
DOI: 10.1016/j.foodchem.2011.01.084

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Cite this paper

@article{Guy2011PredictionOL, title={Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS).}, author={F Guy and Sophie Prache and Agn{\`e}s Thomas and Dominique Bauchart and Donato Andueza}, journal={Food chemistry}, year={2011}, volume={127 3}, pages={1280-6} }