Prediction of water holding capacity and pH in porcine longissimus lumborum using Raman spectroscopy
نویسندگان
چکیده
منابع مشابه
Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy.
Four spectroscopic instruments, a fibre optical probe (FOP), a visual (VIS) and near infrared (NIR) reflectance spectrophotometer, a reflectance spectrofluorometer and a low-field (1)H nuclear magnetic resonance (LF-NMR) instrument were used to perform measurements on two muscles (longissimus dorsi and semitendinosous) from 39 pigs, 18 of which were carriers of the Halothane gene. Water-holding...
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ژورنال
عنوان ژورنال: Meat Science
سال: 2021
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2020.108357