Application of Near Infrared Reflectance (NIR) spectroscopy to predict the moisture, protein, and fat content of beef for gourmet hamburger preparation
Cristiana Maduro Dias, Hélder Nunes, T.M.M.V. Melo, H.J.D. Rosa, C.C.G. Silva, Alfredo Borba
Topics & Concepts
Partial least squares regressionCalibrationMoistureKjeldahl methodWater contentNear infrared reflectance spectroscopyChemistryNear-infrared spectroscopyCoefficient of determinationCorrelation coefficientAnalytical Chemistry (journal)Equilibrium moisture contentFood scienceChromatographyMathematicsNitrogenBiologyAdsorptionGeotechnical engineeringNeuroscienceSorptionOrganic chemistryEngineeringStatisticsSpectroscopy and Chemometric AnalysesMeat and Animal Product QualityAdvanced Chemical Sensor Technologies