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Rapid discrimination of enhanced quality pork by visible and near infrared spectroscopy

N Prieto1, M Juárez2, I L Larsen2

  • 1Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada; Lacombe Research Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.

Meat Science
|July 20, 2015
PubMed

Keywords:
Discrimination analysisEnhanced qualityNear infrared spectroscopyPork

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