Use of near infrared spectroscopy for assessment of beef quality traits
Chemical and physical traits and fatty acid composition of meat samples from 148 Piemontese beef samples were predicted by near infrared spectroscopy. Coefficients of determination in calibration (R2) ranged between 0.44 and 0.99 for chemical composition and between 0.02 and 0.98 for fatty acid (FA)...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-04-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1531 |