Rapid prediction of beef colour evolution and myoglobin forms using near-infrared spectroscopy (NIRS)
Meat offers essential nutrients and protein, with some vitamins and minerals rare in plant-based diets. Its colour, an essential quality indicator, influences consumer choices, shelf life, and economic aspects of meat products. Conventional measurements include an objective description of instrument...
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| Hoofdauteurs: | , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
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Elsevier
2025-06-01
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| Reeks: | Food Chemistry Advances |
| Onderwerpen: | |
| Online toegang: | http://www.sciencedirect.com/science/article/pii/S2772753X25000772 |
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