On-site evaluation of Wagyu beef carcasses based on the monounsaturated, oleic, and saturated fatty acid composition using a handheld fiber-optic near-infrared spectrometer

Meat Science ◽  
2018 ◽  
Vol 137 ◽  
pp. 258-264 ◽  
Author(s):  
S. Piao ◽  
T. Okura ◽  
M. Irie
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Acid Composition ◽  
Near Infrared ◽  
Fiber Optic ◽  
Beef Carcasses ◽  
Site Evaluation ◽  
Infrared Spectrometer ◽  
Near Infrared Spectrometer

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

Laptop chemistry: A fiber‐optic, field‐portable, near‐infrared spectrometer

1991 ◽  
Vol 62 (2) ◽  
pp. 507-515 ◽  
Author(s):  
Michael J. Lysaght ◽  
James A. van Zee ◽  
James B. Callis
Keyword(s):  
Near Infrared ◽  
Fiber Optic ◽  
Infrared Spectrometer ◽  
Near Infrared Spectrometer
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