Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)

Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)

Abstract The potential of near-infrared spectroscopy (NIRS) to predict the physicochemical characteristics of the porcine longissimus dorsi (LD) muscle was evaluated in comparison to the standard methods of pH and color for meat quality analysis compared to the pH results with Colorimeter and pH me...

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Bibliographic Details
Main Authors: Elton Jhones Granemann FURTADO, Ana Maria BRIDI, Douglas Fernandes BARBIN, Catia Chilanti Pinheiro BARATA, Louise Manha PERES, Ana Paula Ayub da Costa BARBON, Nayara ANDREO, Bárbara de Lima GIANGARELI, Daniela Kaiser TERTO, João Paulo BATISTA
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2018-06-01
Series:Food Science and Technology
Subjects:
carcasses
color analysis
longissimus dorsi
partial least squares regression
pH analysis
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005012110&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005012110&lng=en&tlng=en

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