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Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components
Journal article   Open access   Peer reviewed

Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components

Xiying Li, Melindee Hastie, Minh Ha, Robyn D. Warner, Cameron C. Steel, Peter McGilchrist, Evan McCarney, Darryl N. D’Souza, Robert J. E. Hewitt, David W. Pethick, …
Animals (Basel), Vol.15(20), 2973
2025
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Published (Version of Record)CC BY V4.0 Open Access

Abstract

collagen intramuscular fat pH sensory evaluation correlation near-infrared spectroscopy (NIRS) nuclear magnetic resonance (NMR)

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UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

#12 Responsible Consumption & Production

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