2004
DOI: 10.1016/j.meatsci.2003.08.012
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Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside

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Cited by 116 publications
(85 citation statements)
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“…A relatively good correlation between Raman data and sensory panel's ratings of acceptability of texture and degree of tenderness was reported. However, previous studies did not establish a working model for predicting tenderness and/or chewiness of meat samples (Beattie, Bell et al 2004).…”
Section: Introductionmentioning
confidence: 97%
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“…A relatively good correlation between Raman data and sensory panel's ratings of acceptability of texture and degree of tenderness was reported. However, previous studies did not establish a working model for predicting tenderness and/or chewiness of meat samples (Beattie, Bell et al 2004).…”
Section: Introductionmentioning
confidence: 97%
“…However, although these studies indicated that NIR spectroscopy is feasible and promising in the quality control of meat products, the results, especially on meat tenderness predictions, have been inconsistent, partially because NIR spectroscopy measures the overtones of fundamental molecular vibration modes which are often overlapped to yield broad bands that do not provide high resolution information about the biochemical landscape of the meat. Also, in many researches in which optical or ultrasonic measurements were investigated as quality control means, they were evaluated by their correlations to shear forces values (Beattie, Bell et al 2004), which make their relevance in determining tenderness and/or chewiness even more questionable.…”
Section: Introductionmentioning
confidence: 99%
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