Preliminary Study on the Detection of Pork Tenderness by Three-Dimensional Diffuse Reflectance Spectroscopy

ZHANG Zhi-yong; ZUO Yue-ming; CHEN Jin-ming; LI Gang; CHEN Chen; YANG Wei

doi:10.3964/j.issn.1000-0593(2015)06-1660-04

Journals >Spectroscopy and Spectral Analysis >Volume 35 >Issue 6 >Page 1660 > Article

Spectroscopy and Spectral Analysis
Vol. 35, Issue 6, 1660 (2015)

Preliminary Study on the Detection of Pork Tenderness by Three-Dimensional Diffuse Reflectance Spectroscopy

ZHANG Zhi-yong^1、*, ZUO Yue-ming¹, CHEN Jin-ming¹, LI Gang², CHEN Chen¹, and YANG Wei¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2015)06-1660-04 Cite this Article

ZHANG Zhi-yong, ZUO Yue-ming, CHEN Jin-ming, LI Gang, CHEN Chen, YANG Wei. Preliminary Study on the Detection of Pork Tenderness by Three-Dimensional Diffuse Reflectance Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2015, 35(6): 1660 Copy Citation Text

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References

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[2] Park B, Chen Y R, Hruschka W R, et al. Journal of Animal Science, 1998, 76: 2115.

[3] Cai Jianrong, Chen Quansheng, et al. Food Chemistry, 2011, 126: 1354.

[4] Xia J J, Berg E P, Lee J W, et al. Meat Sci., 2007, 75: 78.

[5] Bro R. Journal of Chemometrics, 1996, 10: 47.