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Article

The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cuts.

Meat science - 1 Feb 2013

De Marchi M, Penasa M, Cecchinato A, Bittante G

Abstract excerpt

Visible and near infrared reflectance (Vis-NIR, 350 to 1800 nm), and near infrared transmittance (NIT, 850 to 1050 nm) spectroscopy were used to predict beef quality traits of intact and ground meat samples. Calibration equations were developed from reference data (n = 312) of pH, color traits (L...

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Identifiers

PMID: 23098602
DOI: 10.1016/j.meatsci.2012.09.013

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 4 Sept 2026. Prepared record publication-23098602-2026-09-04.2. Manifest publication-graph-cohort-2026-09-04.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 4 Sept 2026.

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