Prediction of meat quality traits in Nelore cattle by near-infrared reflectance spectroscopy

The main definition for meat quality should include factors that affect consumer appreciation of the product. Physical laboratory analyses are necessary to identify factors that affect meat quality and specific equipment is used for this purpose, which is expensive and destructive, and the analyses...

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Publicado en:J Anim Sci
Autores principales: Magalhães, Ana Fabrícia Braga, Teixeira, Gustavo Henrique de Almeida, Ríos, Ana Cristina Herrera, Silva, Danielly Beraldo dos Santos, Mota, Lúcio Flávio Macedo, Muniz, Maria Malane Magalhães, de Morais, Camilo de Lelis Medeiros, de Lima, Kássio Michell Gomes, Cunha Júnior, Luis Carlos, Baldi, Fernando, Carvalheiro, Roberto, de Oliveira, Henrique Nunes, Chardulo, Luis Artur Loyola, de Albuquerque, Lucia Galvão
Formato: Artigo
Lenguaje:Inglês
Publicado: Oxford University Press 2018
Materias:
Meat Science
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC6162584/
https://ncbi.nlm.nih.gov/pubmed/30010881
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/sky284
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