Breeds and muscle types modulate performance of near-infrared reflectance spectroscopy to predict the fatty acid composition of bovine meat

Meat Science ◽  
2015 ◽  
Vol 99 ◽  
pp. 104-112 ◽  
Author(s):  
B.P. Mourot ◽  
D. Gruffat ◽  
D. Durand ◽  
G. Chesneau ◽  
G. Mairesse ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Near Infrared ◽  
Reflectance Spectroscopy ◽  
Infrared Reflectance ◽  
Near Infrared Reflectance Spectroscopy ◽  
Near Infrared Reflectance ◽  
Infrared Reflectance Spectroscopy ◽  
Muscle Types
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