reviewTop 1% cited

Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review

Meat Science · 2009 · Vol. 83(2) · pp. 175–186

N. Prieto✉(Scottish Agricultural Science Agency)R. Roehe(Scottish Agricultural Science Agency)Paz Lavín(Instituto de Ganadería de Montaña)Graeme Batten(Charles Sturt University)Sonia Andrés(Instituto de Ganadería de Montaña)

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Spectroscopy and Chemometric Analyses Meat and Animal Product Quality Advanced Chemical Sensor TechnologiesNear infrared reflectance spectroscopyReflectivityFood scienceQuality (philosophy)Processed meatNear-infrared spectroscopyChemistryOpticsPhysics

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476

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21.48

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References

Consumer evaluation of beef of known categories of tenderness.

Journal of Animal Science · 1997 · 451 citations

Theory and application of near infrared reflectance spectroscopy in determination of food quality

Trends in Food Science & Technology · 2006 · 971 citations

Soil Science Society of America

Soil Science Society of America Journal · 1940 · 2,004 citations

Identification of animal meat muscles by visible and near infrared reflectance spectroscopy

LWT · 2004 · 291 citations

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