Feasibility of near infrared transmittance spectroscopy to predict fatty acid composition of commercial processed meat

2017 ◽  
Vol 98 (1) ◽  
pp. 64-73 ◽  
Author(s):  
Massimo De Marchi ◽  
Carmen L Manuelian ◽  
Sofia Ton ◽  
Martino Cassandro ◽  
Mauro Penasa
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Near Infrared ◽  
Processed Meat ◽  
Infrared Transmittance

scholarly journals Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy

Meat Science ◽  
2008 ◽  
Vol 78 (3) ◽  
pp. 248-255 ◽  
Author(s):  
V. Sierra ◽  
N. Aldai ◽  
P. Castro ◽  
K. Osoro ◽  
A. Coto-Montes ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Near Infrared ◽  
Infrared Transmittance

Use of near infrared transmittance spectroscopy to predict fatty acid composition of chicken meat

2012 ◽  
Vol 134 (4) ◽  
pp. 2459-2464 ◽  
Author(s):  
R. Riovanto ◽  
M. De Marchi ◽  
M. Cassandro ◽  
M. Penasa
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Near Infrared ◽  
Chicken Meat ◽  
Infrared Transmittance

Prediction of fatty acid composition in Camellia oleifera oil by near infrared transmittance spectroscopy (NITS)

2013 ◽  
Vol 138 (2-3) ◽  
pp. 1657-1662 ◽  
Author(s):  
Jiaojiao Yuan ◽  
Chengzhang Wang ◽  
Hongxia Chen ◽  
Hao Zhou ◽  
Jianzhong Ye
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Near Infrared ◽  
Camellia Oleifera ◽  
Infrared Transmittance
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