(PDF) On-Line Classification of US Select Beef Carcasses

On-Line Classification of US Select Beef Carcasses for Longissimus Tenderness Using Visible and Near-Infrared Reflectance Spectroscopy

Meat Science - Netherlands

doi 10.1016/j.meatsci.2004.08.011

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Abstract

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Date

March 1, 2005

Authors

S.D. Shackelford

T.L. Wheeler

M. Koohmaraie

Publisher

Elsevier BV

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Amanote Research

On-Line Classification of US Select Beef Carcasses for Longissimus Tenderness Using Visible and Near-Infrared Reflectance Spectroscopy

Meat Science - Netherlands

doi 10.1016/j.meatsci.2004.08.011

Full Text

Abstract

Categories

Date

Authors

Publisher

Related search

Characterization and Identification of Coal and Carbonaceous Shale Using Visible and Near-Infrared Reflectance Spectroscopy

Honey Discrimination Using Visible and Near-Infrared Spectroscopy

Tenderness Classification of Beef: III. Effect of the Interaction Between End Point Temperature and Tenderness on Warner-Bratzler Shear Force of Beef Longissimus.

Vitamin D3 Supplementation of Beef Steers Increases Longissimus Tenderness.

Tenderness Classification of Beef: I. Evaluation of Beef Longissimus Shear Force at 1 or 2 Days Postmortem as a Predictor of Aged Beef Tenderness.

Detection of Fecal/Ingesta Contaminants on Poultry Processing Equipment Surfaces by Visible and Near-Infrared Reflectance Spectroscopy

Predicting Nutritional Composition of Corn Grain Using Near Infrared Reflectance Spectroscopy

Rapid, Non-Destructive, Textile Classification Using SIMCA on Diffuse Near-Infrared Reflectance Spectra

Coupling of Image Analysis and Tenderness Classification to Simultaneously Evaluate Carcass Cutability, Longissimus Area, Subprimal Cut Weights, and Tenderness of Beef.