| 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
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Authors
F. Guy, S. Prache, A. Thomas, D. Bauchart, D. Andueza,