Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approaches
Wilson Barragán-Hernández, J.L. Aalhus, G.B. Penner, M. E. R. Dugan, M. Juárez, Ó. López-Campos, Payam Vahmani, José Segura, Joaquín Angulo, N. Prieto
Topics & Concepts
Fatty acidChemistryFood scienceLinear discriminant analysisSubcutaneous fatBeef cattleAnimal scienceNear infrared reflectance spectroscopyMathematicsBiologyNear-infrared spectroscopyBiochemistryNeuroscienceAdipose tissueStatisticsSpectroscopy and Chemometric AnalysesMeat and Animal Product QualityAdvanced Chemical Sensor Technologies