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Spectroscopy and Spectral Analysis, Volume. 35, Issue 6, 1660(2015)

Preliminary Study on the Detection of Pork Tenderness by Three-Dimensional Diffuse Reflectance Spectroscopy

ZHANG Zhi-yong1、*, ZUO Yue-ming1, CHEN Jin-ming1, LI Gang2, CHEN Chen1, and YANG Wei1
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  • 1[in Chinese]
  • 2[in Chinese]
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    [1] [1] Van Oeckel M J, Warnants N, Boucqué C V. Meat Sci., 1999, 53(4): 259.

    [2] [2] Park B, Chen Y R, Hruschka W R, et al. Journal of Animal Science, 1998, 76: 2115.

    [3] [3] Cai Jianrong, Chen Quansheng, et al. Food Chemistry, 2011, 126: 1354.

    [4] [4] Xia J J, Berg E P, Lee J W, et al. Meat Sci., 2007, 75: 78.

    [5] [5] Bro R. Journal of Chemometrics, 1996, 10: 47.

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    ZHANG Zhi-yong, ZUO Yue-ming, CHEN Jin-ming, LI Gang, CHEN Chen, YANG Wei. Preliminary Study on the Detection of Pork Tenderness by Three-Dimensional Diffuse Reflectance Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2015, 35(6): 1660

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    Paper Information

    Received: Apr. 10, 2014

    Accepted: --

    Published Online: Jun. 11, 2015

    The Author Email: Zhi-yong ZHANG (zzyzzy1979@163.com)

    DOI:10.3964/j.issn.1000-0593(2015)06-1660-04

    Topics

    laser devices and laser physics
    Lasers and Laser Optics
    Laser physics
    laser manufacturing
    Instrumentation, Measurement and Metrology