近红外光谱检测技术在肉类工业中的应用

[1] 基于近红外技术的猪肉新鲜度检测仪设计 [J]. 农机化研究, 2011, (08) : 161 - 163+176

[2] 牛肉化学成分的近红外光谱检测方法的研究[J]. 孙晓明,卢凌,张佳程,张松山,孙宝忠.光谱学与光谱分析. 2011(02)

[3] 牛肉嫩度的近红外光谱法检测技术研究 [J]. 光谱学与光谱分析, 2006, (04) : 640 - 642

[4] Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review[J] . N. Prieto,R. Roehe,P. Lavín,G. Batten,S. Andrés.Meat Science . 2009 (2)

[5] Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef[J] . Meat Science . 2008 (3)

[6] Prediction of pork quality attributes from near infrared reflectance spectra [J]. MEAT SCIENCE, 2003, 65 (01) : 661 - 668

[7] On-line, proximate analysis of ground beef directly at a meat grinder outlet[J] . Meat Science . 1996 (3)

[8] Prediction of tenderness and other quality attributes of beef by near infrared reflectance spectroscopy between 750 and 1100 nm; further studies [J]. JOURNAL OF NEAR INFRARED SPECTROSCOPY, 2001, 9 (03) : 185 - 198

[9] The ability of visible and near infrared reflectance spectroscopy to predict the chemical composition of ground chicken carcasses and to discriminate between carcasses from different genotypes [J]. JOURNAL OF NEAR INFRARED SPECTROSCOPY, 2005, 13 (03) : 109 - 117

[10] Accuracy of near infrared spectroscopy for prediction of chemical composition, salt content and free amino acids in dry-cured ham[J] . Meat Science . 2011 (2)

[1] 基于近红外技术的猪肉新鲜度检测仪设计 [J]. 农机化研究, 2011, (08) : 161 - 163+176

[2] 牛肉化学成分的近红外光谱检测方法的研究[J]. 孙晓明,卢凌,张佳程,张松山,孙宝忠.光谱学与光谱分析. 2011(02)

[3] 牛肉嫩度的近红外光谱法检测技术研究 [J]. 光谱学与光谱分析, 2006, (04) : 640 - 642

[4] Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review[J] . N. Prieto,R. Roehe,P. Lavín,G. Batten,S. Andrés.Meat Science . 2009 (2)

[5] Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef[J] . Meat Science . 2008 (3)

[6] Prediction of pork quality attributes from near infrared reflectance spectra [J]. MEAT SCIENCE, 2003, 65 (01) : 661 - 668

[7] On-line, proximate analysis of ground beef directly at a meat grinder outlet[J] . Meat Science . 1996 (3)

[8] Prediction of tenderness and other quality attributes of beef by near infrared reflectance spectroscopy between 750 and 1100 nm; further studies [J]. JOURNAL OF NEAR INFRARED SPECTROSCOPY, 2001, 9 (03) : 185 - 198

[9] The ability of visible and near infrared reflectance spectroscopy to predict the chemical composition of ground chicken carcasses and to discriminate between carcasses from different genotypes [J]. JOURNAL OF NEAR INFRARED SPECTROSCOPY, 2005, 13 (03) : 109 - 117

[10] Accuracy of near infrared spectroscopy for prediction of chemical composition, salt content and free amino acids in dry-cured ham[J] . Meat Science . 2011 (2)