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International journal of food science & technology, v.45 no.8, 2010년, pp.1710 - 1716
Castro-Giráldez, Marta ( ) , Fito, Pedro J. (Instituto Universitario de Ingenierí) , Toldrá, Fidel (a de Alimentos para el Desarrollo, Universidad Polité) , Fito, Pedro (cnica de Valencia, Camino de Vera s)
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SummaryThe objective of this research was to study the entire visible spectra evolution during meat ageing in different pork meat quality classes (PSE, DFD and RFN). The potential use of the visible spectra for discriminating low meat quality classes during the 24 hours postmortem (hpm) was also ana...
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