Application of Near Infrared Reflectance Spectroscopy to Predict Meat Chemical Compositions: A Review

TAO Lin-li; YANG Xiu-juan; DENG Jun-ming; ZHANG Xi

doi:10.3964/j.issn.1000-0593(2013)11-3002-08

[3] Viljoen M, Hoffman L C, Brand T S. Small Ruminant Research, 2007, 69: 88.

[4] Prieto N, Andrés S, Giráldez F J, et al. Meat Science, 2008, 79: 692.

[5] Andrés S, Murray I, Navajas E A, et al. Meat Science, 2007, 76: 509.

[6] Cozzolino D, Murray I. Swiss Society of Food Science and Technology, 2004, 37: 447.

[8] Osorio M T, Zumalacárregui J M, Prieto N, et al. Small Ruminant Research, 2007, 72: 221.

[9] Savenije B, Geesink G H, van der Palen J G P, et al. Meat Science, 2006, 73: 181.

[11] Prieto N, Roehe R, Lavin P, et al. Meat Science, 2009, 83: 175.

[12] De Marchi M, Berzaghi P, Boukha A, et al. Italian Journal of Animal Science, 2007, 6: 421.

[14] Prieto N, Andrés S, Giráldez F J, et al. Meat Science, 2006, 74: 487.

[15] Alomar D, Gallo C, Castaňeda M, et al. Meat Science, 2003, 63: 441.

[16] Cozzolino D, Murray I. Journal of Near Infrared Spectroscopy, 2002, 10: 37.

[17] Cozzolino D, De Mattos D, Martins V. Animal Science, 2002, 74: 477.

[18] Tgersen G, Arnesen J F, Nielsen B N, et al. Meat Science, 2003, 63: 515.

[19] Sanderson R, Lister S J, Dhanoa M S, et al. Animal Science, 1997, 65: 45.

[20] Tgersen G, Isaksson T, Nielsen B N, et al. Meat Science, 1999, 51: 97.

[21] Ripoll G, Alberti P, Panea B, et al. Meat Science, 2008, 80: 697.

[23] Barbin D F, ElMasry G, Sun D W, et al. Food Chemistry, 2013, 138: 1162.

[24] Eduardo Z R, Ana G V, Emiliano De P S, et al. Food Chemistry, 2011, 129: 1889.

[25] Liao Yitao, Fan Yuxia, Cheng Fang. Meat Science, 2010, 86: 901.

[26] Chan D E, Walker P N, Mills E W. American Society of Agricultural Engineers, 2002, 45: 1519.

[28] Viljoen M, Hoffman L C, Brand T S. Meat Science, 2005, 69: 255.

[29] Berzaghi P, Dalla Zotte A, Jansson L M, et al. Poultry Science, 2005, 84: 128.

[30] McDevitt R M, Gavin A J, Andres S, et al. Journal of Near Infrared Spectroscopy, 2005, 13: 109.

[31] Abeni F, Bergoglio G. Meat Science, 2001, 57: 133.

[32] Kamruzzaman M, ElMasry G, Sun D W, et al. Innovative Food Science and Emerging Technologies, 2012, 16（10）: 218.

[33] Anderson N M, Walker P N. American Society of Agricultural Engineers, 2003, 46: 117.

[34] Rodbotten R, Nilsen B N, Hildrum K I. Food Chemistry, 2000, 69: 427.

[35] Prevolnik M, andek-Potokar M, korjanc D, et al. Journal of Near Infrared Spectroscopy, 2005, 13: 77.

[36] Eduardo Z R, Ana G V, Emiliano De P S, et al. Food Chemistry, 2011, 129: 889.

[37] Barlocco N, Vadell A, Ballesteros F, et al. Animal Science, 2006, 82: 111.

[38] Brndum J, Munck L, Henckel P, et al. Meat Science, 2000, 55: 177.

[39] Hoving-Bolink A H, Vedder H W, Merks J W M, et al. Meat Science, 2005, 69: 417.

[40] Windham W R, Lawrence K C, Feldner P W. Journal of Applied Poultry Research, 2003, 12: 69.

[41] Cozzolino D, Murray I, Scaife J R, et al. Animal Science, 2000, 70: 417.

[42] Guy F, Prache S, Thomas A, et al. Food Chemistry, 2011, 127: 1280.

[43] Prieto N, Ross D W, Navajas EA, et al. Animal, 2011, 5（1）: 155.

[44] Gjerlaug-Enger E, Kongsro J, Aass L, degrd J, et al. Animal, 2011, 5（11）: 1829.

[46] González-Martín I, González-Pérez C, Alvarez-García N, et al. Meat Science, 2005, 69: 243.

[47] Ripoch A, Guillard A S. Meat Science, 2001, 58: 299.

[48] Prieto N, Dugan M E R, López-Campos O, et al. Meat Science, 2012, 90: 43.

[49] Sierra V, Aldai N, Castro P, et al. Meat Science, 2008, 78: 248.

[50] Realini C E, Duckett S K, Windham W R. Meat Science, 2004, 68: 35.

[51] Cecchinato A, De Marchi M, Penasa M, et al. Bittante G. Journal Animal Science, 2012, 90: 429.

[52] De Marchi M, Riovanto R, Penasa M, et al. Meat Science, 2012, 90: 653.

[53] Zhou L J, Wu H, Li J T, et al. Meat Science, 2012, 90: 658.

[54] Riovanto R, De Marchi M, Cassandro M, et al. Food Chemistry, 2012, 134: 2459.

[55] Hans B P. Food Chemistry, 2003, 82: 107.

[56] Prieto N, Andres S, Giraldez F J, et al. Meat Science, 2008, 79: 198.

[57] Mitsumoto M, Maeda S, Mitsuhashi T, et al. Journal of Food Science, 1991, 56（6）: 1493.

[58] Hong J H, Yasumoto K. Journal of Food Composition and Analysis, 1996, 9: 127.

[59] Cozzolino D, Barlocco N, Vadell A, et al. Lebensmittel-Wissenschaft und-Technologie-Food Science Technology, 2003, 36: 195.