Citations (28)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (1)
N. Dale. (2002)
In vitro and in vivo procedures in quality control programmes. World's Poultry Science Journal 58:1, pages 15-21.
Read now
Read now
Articles from other publishers (27)
Moïse Kombolo-Ngah, Arianna Goi, Matteo Santinello, Nicola Rampado, Stefka Atanassova, Jingjing Liu, Pascal Faure, Laure Thoumy, Alix Neveu, Donato Andueza, Massimo De Marchi & Jean-François Hocquette. (2023) Across countries implementation of handheld near-infrared spectrometer for the on-line prediction of beef marbling in slaughterhouse. Meat Science 200, pages 109169.
Crossref
Crossref
Wiesław Przybylski, Danuta Jaworska, Magdalena Sot, Leszek Sieczko, Stanisław Niemyjski, Karina Dukaczewska & Iwona Wojtasik-Kalinowska. (2022) Can Bioelectrical Impedance Analysis (BIA) Be Used to Predict Pig’s Meat Quality In Vivo?. Applied Sciences 12:23, pages 12035.
Crossref
Crossref
Amal Zaid, Nawaf Abu-Khalaf, Samer Mudalal & Massimiliano Petracci. (2020) Differentiation between Normal and White Striped Turkey Breasts by Visible/Near Infrared Spectroscopy and Multivariate Data Analysis. Food Science of Animal Resources 40:1, pages 96-105.
Crossref
Crossref
Maurice G. O’Sullivan. 2020. Salt, Fat and Sugar Reduction. Salt, Fat and Sugar Reduction
285
320
.
J. Riyanto, Sudibya, S D Widyawati, A Fatmasari & A A Tyastuti. (2019) The nutritional quality of chuck and shank meat of thin-tailed sheep supplemented with protected aldehyde in the rations. IOP Conference Series: Earth and Environmental Science 250, pages 012059.
Crossref
Crossref
J. Riyanto, A. M. P. Nuhriawangsa, A. Pramono, S. D. Widyawati & D. Purnika. The chemical quality of silverside Simental Ongole crossbred meat at various roasting temperatures. The chemical quality of silverside Simental Ongole crossbred meat at various roasting temperatures.
Nuria Prieto, Olga Pawluczyk, Michael Edward Russell Dugan & Jennifer Lynn Aalhus. (2017) A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products. Applied Spectroscopy 71:7, pages 1403-1426.
Crossref
Crossref
Maurice G. O'Sullivan. 2017. A Handbook for Sensory and Consumer-Driven New Product Development. A Handbook for Sensory and Consumer-Driven New Product Development
151
175
.
Ogan Mba, Peter Adewale, Marie-Josée Dumont & Michael Ngadi. (2014) Application of near-infrared spectroscopy to characterize binary blends of palm and canola oils. Industrial Crops and Products 61, pages 472-478.
Crossref
Crossref
A.Y. Pekel, E.O. Çakır, M. Polat, K. Çakır, G. İnan & N. Kocabağlı. (2013) Correlations between chemical assays and near-infrared reflectance spectroscopy for nutrient components and correlations between nutrients and color scores of distillers dried grains with solubles. Journal of Applied Poultry Research 22:4, pages 814-824.
Crossref
Crossref
Anthoula A. Argyri, Roger M. Jarvis, David Wedge, Yun Xu, Efstathios Z. Panagou, Royston Goodacre & George-John E. Nychas. (2013) A comparison of Raman and FT-IR spectroscopy for the prediction of meat spoilage. Food Control 29:2, pages 461-470.
Crossref
Crossref
Martin Längkvist, Silvia Coradeschi, Amy Loutfi & John Rayappan. (2013) Fast Classification of Meat Spoilage Markers Using Nanostructured ZnO Thin Films and Unsupervised Feature Learning. Sensors 13:2, pages 1578-1592.
Crossref
Crossref
M.G. O’Sullivan & J.P. Kerry. 2013. Instrumental Assessment of Food Sensory Quality. Instrumental Assessment of Food Sensory Quality
355
373
.
Maja Prevolnik, Martin Škrlep, Lucija Janeš, Špela Velikonja-Bolta, Dejan Škorjanc & Marjeta Čandek-Potokar. (2011) Accuracy of near infrared spectroscopy for prediction of chemical composition, salt content and free amino acids in dry-cured ham. Meat Science 88:2, pages 299-304.
Crossref
Crossref
Marta Castro‐Giráldez, Pedro José Fito, Fidel Toldrá & Pedro Fito. 2010. Handbook of Meat Processing. Handbook of Meat Processing
441
456
.
Denis Bastianelli, Laurent Bonnal, Hervé Juin, Sandrine Mignon-Grasteau, Fabrice Davrieux & Bernard Carré. (2010) Prediction of the Chemical Composition of Poultry Excreta by near Infrared Spectroscopy. Journal of Near Infrared Spectroscopy 18:1, pages 69-77.
Crossref
Crossref
Jean-Louis Damez & Sylvie Clerjon. (2008) Meat quality assessment using biophysical methods related to meat structure. Meat Science 80:1, pages 132-149.
Crossref
Crossref
M.M. Lordelo, S.A. Shaaban, N.M. Dale, M.C. Calhoun, P.F. Vendrel & A.J. Davis. (2008) Near Infrared Reflectance Spectroscopy for the Determination of Free Gossypol in Cottonseed Meal. Journal of Applied Poultry Research 17:2, pages 243-248.
Crossref
Crossref
J. Mlček, K. Šustová & J. Simeonovová. (2006) Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef. Czech Journal of Animal Science 51:8, pages 361-368.
Crossref
Crossref
M. Čandek-Potokar, M. Prevolnik & M. Škrlep. (2017) Ability of near Infrared Spectroscopy to Predict Pork Technological Traits. Journal of Near Infrared Spectroscopy 14:4, pages 269-277.
Crossref
Crossref
M. Prevolnik, M. Čandek-Potokar, D. Škorjanc, Š. Velikonja-Bolta, M. Škrlep, T. Žnidaršic & D. Babnik. (2017) Predicting Intramuscular Fat Content in Pork and Beef by near Infrared Spectroscopy. Journal of Near Infrared Spectroscopy 13:2, pages 77-85.
Crossref
Crossref
M. Prevolnik, M. Čandek-Potokar & D. Škorjanc. (2004) Ability of NIR spectroscopy to predict meat chemical composition and quality - a review. Czech Journal of Animal Science 49:11, pages 500-510.
Crossref
Crossref
Y. Qiao & T. A. T. G. van Kempen. (2004) Technical note: Comparison of Raman, mid, and near infrared spectroscopy for predicting the amino acid content in animal meals12. Journal of Animal Science 82:9, pages 2596-2600.
Crossref
Crossref
V.G Narushin, T.A van Kempen, M.J Wineland & V.L Christensen. (2004) Comparing Infrared Spectroscopy and Egg Size Measurements for predicting Eggshell Quality. Biosystems Engineering 87:3, pages 367-373.
Crossref
Crossref
Craig A. Roberts, Jerry Stuth & Peter Flinn. 2004. Near-Infrared Spectroscopy in Agriculture. Near-Infrared Spectroscopy in Agriculture
229
267
.
T.A. van Kempen & S. McComas. (2002) Infrared Spectroscopy as a Tool for Assessing Fat Quality. Journal of Applied Poultry Research 11:2, pages 191-201.
Crossref
Crossref
David I Ellis & Royston Goodacre. (2001) Rapid and quantitative detection of the microbial spoilage of muscle foods: current status and future trends. Trends in Food Science & Technology 12:11, pages 414-424.
Crossref
Crossref