Liha töötlemine
Effect of vitamin C addition to ground beef from 2005. On-line classification of US Select beef car-
grass-fed or grain-fed sources on color and lipid sta- casses for longissimus tenderness using visible and
bility, and prediction of fatty acid composition by near-infrared reflectance spectroscopy. Meat Science
near-infrared reflectance analysis. Meat Science 69(3):409–415.
68:35–43. Sierra, V., N. Aldai, P. Castro, K. Osoro, A. Coto-
Reddy-Gangidi, R., and A. Proctor. 2008. Meat and meat Montes, and M. Oliván. 2008. Prediction of the fatty
products. In Infrared Spectroscopy for Food Quality acid composition of beef by near infrared transmit-
Analysis and Control, edited by D.-W. Sun. San tance spectroscopy. Meat Science 78(3):248–255.
Diego, Calif.: Academic Press. Stuchly, M. A. 1979. Interaction of radiofrequency and
Regier, M
annaabi.ee 
