Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10539341 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠We assess the feasibility of NIRS for predicting lamb meat fatty acid composition. ⺠We compared ground and intact non-ground meat samples. ⺠Predictions were better with ground than with intact non-ground meat samples. ⺠NIRS is a rapid and convenient tool to predict the major fatty acids in lamb meat.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
F. Guy, S. Prache, A. Thomas, D. Bauchart, D. Andueza,