Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M.â¯longissimus thoracis et lumborum.

Cafferky, Jamie; Sweeney, Torres; Allen, Paul; Sahar, Amna; Downey, Gerard; Cromie, Andrew R; Hamill, Ruth M

Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M.â¯longissimus thoracis et lumborum.

Cafferky, Jamie; Sweeney, Torres; Allen, Paul; Sahar, Amna; Downey, Gerard; Cromie, Andrew R; Hamill, Ruth M.

Afiliação

Cafferky J; Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
Sweeney T; School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
Allen P; Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
Sahar A; Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
Downey G; Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
Cromie AR; Irish Cattle Breeding Federation, Shinagh House, Bandon, Co. Cork, Ireland.
Hamill RM; Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Electronic address: ruth.hamill@teagasc.ie.

Meat Sci ; 159: 107915, 2020 Jan.

Article em En | MEDLINE | ID: mdl-31470197

Assuntos

Músculo Esquelético/química; Carne Vermelha/análise; Sensação; Espectrofotometria Infravermelho/veterinária; Animais; Bovinos; Humanos; Masculino

Palavras-chave

Beef quality; Chemometrics; Shear force; Trained sensory panel; Visible-near infrared spectroscopy

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Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Sensação / Espectrofotometria Infravermelho / Músculo Esquelético / Carne Vermelha Tipo de estudo: Prognostic_studies / Risk_factors_studies Limite: Animals / Humans / Male Idioma: En Revista: Meat Sci Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Irlanda

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