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Journal Abstract Search

175 related items for PubMed ID: 31102991

  • 1. Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb.
    Knight MI, Linden N, Ponnampalam EN, Kerr MG, Brown WG, Hopkins DL, Baud S, Ball AJ, Borggaard C, Wesley I.
    Meat Sci; 2019 Sep; 155():102-108. PubMed ID: 31102991
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  • 2. Prediction of intramuscular fat in lamb by visible and near-infrared spectroscopy in an abattoir environment.
    Lambe NR, Clelland N, Draper J, Smith EM, Yates J, Bunger L.
    Meat Sci; 2021 Jan; 171():108286. PubMed ID: 32871540
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  • 5. Validation of a handheld near-infrared spectrophotometer for measurement of chemical intramuscular fat in Australian lamb.
    Stewart SM, Corlett MT, Gardner GE, Ura A, Nishiyama K, Shibuya T, McGilchrist P, Steel CC, Furuya A.
    Meat Sci; 2024 Aug; 214():109517. PubMed ID: 38696994
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  • 8. Short communication: Long term performance of near infrared spectroscopy to predict intramuscular fat content in New Zealand lamb.
    Hitchman S, Johnson P, Bain W, Craigie CR, Reis MM.
    Meat Sci; 2021 Nov; 181():108376. PubMed ID: 33423830
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  • 9. Lamb loin tenderness is not associated with plasma indicators of pre-slaughter stress.
    Stewart SM, McGilchrist P, Gardner GE, Pethick DW.
    Meat Sci; 2018 Mar; 137():147-152. PubMed ID: 29197762
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  • 10. Predicting the shear value and intramuscular fat in meat from Nellore cattle using Vis-NIR spectroscopy.
    de Nadai Bonin M, da Luz E Silva S, Bünger L, Ross D, Dias Feijó GL, da Costa Gomes R, Palma Rennó F, de Almeida Santana MH, Marcondes de Rezende F, Vinhas Ítavo LC, de Novais FJ, Surita LMA, de Nadai Bonin M, Filgueira Pereira MW, Ferraz JBS.
    Meat Sci; 2020 May; 163():108077. PubMed ID: 32066001
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  • 11. Prediction of intramuscular fat content and shear force in Texel lamb loins using combinations of different X-ray computed tomography (CT) scanning techniques.
    Clelland N, Bunger L, McLean KA, Knott S, Matthews KR, Lambe NR.
    Meat Sci; 2018 Jun; 140():78-85. PubMed ID: 29533815
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  • 12. 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
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  • 13. Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics.
    Cama-Moncunill R, Cafferky J, Augier C, Sweeney T, Allen P, Ferragina A, Sullivan C, Cromie A, Hamill RM.
    Meat Sci; 2020 Sep; 167():108157. PubMed ID: 32361332
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  • 14. Prediction of intramuscular fat content using CT scanning of packaged lamb cuts and relationships with meat eating quality.
    Lambe NR, McLean KA, Gordon J, Evans D, Clelland N, Bunger L.
    Meat Sci; 2017 Jan; 123():112-119. PubMed ID: 27701028
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  • 17. Objective grading of eye muscle area, intramuscular fat and marbling in Australian beef and lamb.
    Stewart SM, Lauridsen T, Toft H, Pethick DW, Gardner GE, McGilchrist P, Christensen M.
    Meat Sci; 2021 Nov; 181():108358. PubMed ID: 33160745
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  • 18. Intramuscular fat in lamb muscle and the impact of selection for improved carcass lean meat yield.
    Anderson F, Pannier L, Pethick DW, Gardner GE.
    Animal; 2015 Jun; 9(6):1081-90. PubMed ID: 25510326
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  • 19. Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR.
    Alvarenga TIRC, Hopkins DL, Morris S, McGilchrist P, Fowler SM.
    Meat Sci; 2021 Nov; 181():108404. PubMed ID: 33583614
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  • 20. 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
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