Prediction of Trained Panel Sensory Scores for Beef with Non-Invasive Raman Spectroscopy

Prediction of Trained Panel Sensory Scores for Beef with Non-Invasive Raman Spectroscopy

The objective of this study was to investigate Raman spectroscopy as a tool for the prediction of sensory quality in beef. Raman spectra were collected from <i>M. longissimus thoracis et lumborum</i> (<i>LTL</i>) muscle on a thawed steak frozen 48 h post-mortem. Another steak...

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Bibliographic Details
Main Authors: Jamie Cafferky, Raquel Cama-Moncunill, Torres Sweeney, Paul Allen, Andrew Cromie, Ruth M. Hamill
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Chemosensors
Subjects:
Raman spectroscopy
chemometrics
beef quality
trained sensory panel
tenderness
Online Access:https://www.mdpi.com/2227-9040/10/1/6

Internet

https://www.mdpi.com/2227-9040/10/1/6

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