Shear force analysis by core location in Longissimus steaks from Nellore cattle using hyperspectral images: a feasibility study

Juliana Monteiro Balage; José Manuel Amigo; Daniel Silva Antonelo; Madeline Rezende Mazon; Saulo da Luz e Silva

doi:10.1016/j.meatsci.2018.04.003

Shear force analysis by core location in Longissimus steaks from Nellore cattle using hyperspectral images: a feasibility study

Juliana Monteiro Balage, José Manuel Amigo, Daniel Silva Antonelo, Madeline Rezende Mazon, Saulo da Luz e Silva

Food Analytics and Biotechnology

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

17 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	143
Sider (fra-til)	30-38
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2018.04.003
Status	Udgivet - sep. 2018

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10.1016/j.meatsci.2018.04.003

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Citationsformater

@article{374a9fefa0604b618d62578ca8bbcbfb,

title = "Shear force analysis by core location in Longissimus steaks from Nellore cattle using hyperspectral images: a feasibility study",

keywords = "Beef, Hyperspectral imaging, PLS-DA, Meat quality, Tenderness",

author = "Balage, {Juliana Monteiro} and Amigo, {Jos{\'e} Manuel} and Antonelo, {Daniel Silva} and Mazon, {Madeline Rezende} and {da Luz e Silva}, Saulo",

year = "2018",

month = sep,

doi = "10.1016/j.meatsci.2018.04.003",

language = "English",

volume = "143",

pages = "30--38",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}

TY - JOUR

T1 - Shear force analysis by core location in Longissimus steaks from Nellore cattle using hyperspectral images

T2 - a feasibility study

AU - Balage, Juliana Monteiro

AU - Amigo, José Manuel

AU - Antonelo, Daniel Silva

AU - Mazon, Madeline Rezende

AU - da Luz e Silva, Saulo

PY - 2018/9

Y1 - 2018/9

KW - Beef

KW - Hyperspectral imaging

KW - PLS-DA

KW - Meat quality

KW - Tenderness

U2 - 10.1016/j.meatsci.2018.04.003

DO - 10.1016/j.meatsci.2018.04.003

M3 - Journal article

C2 - 29684842

SN - 0309-1740

VL - 143

SP - 30

EP - 38

JO - Meat Science

JF - Meat Science

ER -