Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

This publication has 30 references indexed in Scilit:

• Using reflectance spectroscopy to predict beef tenderness
  Meat Science, 2009
• The use of visible and near infrared reflectance spectroscopy to predict beef M. longissimus thoracis et lumborum quality attributes
  Meat Science, 2008
• Determination of total polyphenols content in green tea using FT-NIR spectroscopy and different PLS algorithms
  Journal of Pharmaceutical and Biomedical Analysis, 2008
• Genetic algorithm optimisation combined with partial least squares regression and mutual information variable selection procedures in near-infrared quantitative analysis of cotton–viscose textiles
  Analytica Chimica Acta, 2007
• Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscle
  Meat Science, 2006
• Feasibility study on qualitative and quantitative analysis in tea by near infrared spectroscopy with multivariate calibration
  Analytica Chimica Acta, 2006
• Implementation of a simple semi-quantitative near-infrared method for the classification of clinical trial tablets
  Journal of Pharmaceutical and Biomedical Analysis, 2005
• Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra
  Meat Science, 2004
• FTIR Spectroscopy and Multivariate Analysis Can Distinguish the Geographic Origin of Extra Virgin Olive Oils
  Journal of Agricultural and Food Chemistry, 2003
• Prediction of pork quality attributes from near infrared reflectance spectra
  Meat Science, 2003