Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb.
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DOI: 10.1016/j.meatsci.2019.05.009
Abstract: This study investigated the effectiveness of visible-near-infrared (VISNIR) spectroscopy at classifying Australian lamb for: a) ultimate pH (pH 24), b) meat tenderness (i.e. shear force at day 5 of ageing, SF5) and c) intramuscular fat (IMF)… read more here.
Keywords: australian lamb; ultimate meat; content; meat ... See more keywords