Post-Harvest Prediction of Tenderness in Pork
As variation in pork tenderness has increased, identification of tenderness has become an industry need. This study consisted of 1208 pork loins randomly selected to test the efficacy of four automated grading techniques. Visible and near-infrared spectroscopy (VVNIR) (350-1830 nm wavelengths), bioe...
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| Format: | Others |
| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1969.1/ETD-TAMU-2011-05-9170 |