113 related articles for article (PubMed ID: 21137423)
1. [Measurement of pork tenderness by using steady spatially-resolved spectroscopy].
Zhang GW; Wen X; Wang ZY; Zhao DJ; Huang L
Guang Pu Xue Yu Guang Pu Fen Xi; 2010 Oct; 30(10):2793-6. PubMed ID: 21137423
[TBL] [Abstract][Full Text] [Related]
2. [Measurement of cooking loss and tenderness of fresh pork using visible/near infrared spectroscopy].
Hu YH; Xiong LY; Jiang GZ; Liu C; Guo KQ; Satake T
Guang Pu Xue Yu Guang Pu Fen Xi; 2010 Nov; 30(11):2950-3. PubMed ID: 21284160
[TBL] [Abstract][Full Text] [Related]
3. [Method for measuring water content in fresh meat using diffusion reflectance near infrared spectroscopy and experiment].
Ji RQ; Huang L; Liu L; Wang ZY
Guang Pu Xue Yu Guang Pu Fen Xi; 2008 Aug; 28(8):1767-71. PubMed ID: 18975799
[TBL] [Abstract][Full Text] [Related]
4. [The determination of beef tenderness using near-infrared spectroscopy].
Zhao JW; Zhai JM; Liu MH; Cai JR
Guang Pu Xue Yu Guang Pu Fen Xi; 2006 Apr; 26(4):640-2. PubMed ID: 16836128
[TBL] [Abstract][Full Text] [Related]
5. [The quantified analysis of fresh mutton tenderness using PLS methods and Fourier transform near-infrared spectroscopy].
Zhang DQ; Chen XN; Sun SQ; Li CH; Zhang BL; Li Y; Li SR; Li QP; Zhou HJ
Guang Pu Xue Yu Guang Pu Fen Xi; 2008 Nov; 28(11):2550-3. PubMed ID: 19271487
[TBL] [Abstract][Full Text] [Related]
6. Technical note: validation of a model for online classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy.
Shackelford SD; Wheeler TL; Koohmaraie M
J Anim Sci; 2012 Mar; 90(3):973-7. PubMed ID: 22064741
[TBL] [Abstract][Full Text] [Related]
7. Technical note: comparison of myofibril fragmentation index from fresh and frozen pork and lamb longissimus.
Veiseth E; Shackelford SD; Wheeler TL; Koohmaraie M
J Anim Sci; 2001 Apr; 79(4):904-6. PubMed ID: 11325195
[TBL] [Abstract][Full Text] [Related]
8. [Preliminary Study on the Detection of Pork Tenderness by Three-Dimensional Diffuse Reflectance Spectroscopy].
Zhang ZY; Zuo YM; Chen JM; Li G; Chen C; Yang W
Guang Pu Xue Yu Guang Pu Fen Xi; 2015 Jun; 35(6):1660-3. PubMed ID: 26601386
[TBL] [Abstract][Full Text] [Related]
9. On-line prediction of fresh pork quality using visible/near-infrared reflectance spectroscopy.
Liao YT; Fan YX; Cheng F
Meat Sci; 2010 Dec; 86(4):901-7. PubMed ID: 20728281
[TBL] [Abstract][Full Text] [Related]
10. Development of a system for classification of pork loins for tenderness using visible and near-infrared reflectance spectroscopy.
Shackelford SD; King DA; Wheeler TL
J Anim Sci; 2011 Nov; 89(11):3803-8. PubMed ID: 21680788
[TBL] [Abstract][Full Text] [Related]
11. Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging.
Kamruzzaman M; Elmasry G; Sun DW; Allen P
Food Chem; 2013 Nov; 141(1):389-96. PubMed ID: 23768372
[TBL] [Abstract][Full Text] [Related]
12. [Prediction of water holding capacity of fresh pork using near infrared spectroscopy].
Hu YH; Guo KQ; Noguchi G; Kawano S; Satake T
Guang Pu Xue Yu Guang Pu Fen Xi; 2009 Dec; 29(12):3259-62. PubMed ID: 20210145
[TBL] [Abstract][Full Text] [Related]
13. [Noninvasive detection of the concentrations of pigments in pork tissue using near infrared spectroscopy].
Teng YC; Li Y; Huang L; Ding HS
Guang Pu Xue Yu Guang Pu Fen Xi; 2010 Jan; 30(1):66-9. PubMed ID: 20302083
[TBL] [Abstract][Full Text] [Related]
14. [Online determination of pH in fresh pork by visible/near-infrared spectroscopy].
Liao YT; Fan YX; Wu XQ; Cheng F
Guang Pu Xue Yu Guang Pu Fen Xi; 2010 Mar; 30(3):681-4. PubMed ID: 20496686
[TBL] [Abstract][Full Text] [Related]
15. Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging.
Jiang H; Yoon SC; Zhuang H; Wang W; Lawrence KC; Yang Y
Meat Sci; 2018 May; 139():82-90. PubMed ID: 29413681
[TBL] [Abstract][Full Text] [Related]
16. Field testing of a system for online classification of beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy.
Shackelford SD; Wheeler TL; King DA; Koohmaraie M
J Anim Sci; 2012 Mar; 90(3):978-88. PubMed ID: 22064739
[TBL] [Abstract][Full Text] [Related]
17. [Detection of fatty acid composition in intramuscular fat of packed pork loin by near infrared spectroscopy].
Hu YH; Guo KQ; Noguchi G; Satake T
Guang Pu Xue Yu Guang Pu Fen Xi; 2009 Aug; 29(8):2079-82. PubMed ID: 19839312
[TBL] [Abstract][Full Text] [Related]
18. Predicting pork quality using Vis/NIR spectroscopy.
Balage JM; da Luz E Silva S; Gomide CA; Bonin Mde N; Figueira AC
Meat Sci; 2015 Oct; 108():37-43. PubMed ID: 26021598
[TBL] [Abstract][Full Text] [Related]
19. [Prediction of minced pork quality attributes using visible and near infrared reflectance spectroscopy].
Fan YX; Liao YT; Cheng F
Guang Pu Xue Yu Guang Pu Fen Xi; 2011 Oct; 31(10):2734-7. PubMed ID: 22250546
[TBL] [Abstract][Full Text] [Related]
20. Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging.
Barbin DF; ElMasry G; Sun DW; Allen P
Anal Chim Acta; 2012 Mar; 719():30-42. PubMed ID: 22340528
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
