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Downey, G., and D. Beauchêne. 1997b. Discrimination visible and near infrared spectroscopy using fiber between fresh and frozen-then-thawed beef m. longis- optic probe. Meat Science 70(2):357–363. simus dorsi by combined visible-near infrared reflec- Geesink, G. H., F. H. Schreutelkamp, R. Frankhuizen, tance spectroscopy: A feasibility study. Meat Science H. W. Vedder, N. M. Faber, R. W. Kranen, and M. 45(3):353–363. A. Gerritzen. 2003. Prediction of pork quality attri- Duck, F. A. 1990. Physical Properties of Tissue. butes from near infrared reflectance spectra. Meat London: Academic Press. Science 65(1):661–668. Feldman, Y., I. Ermolina, and Y. Hayashi. 2003. Time González-Martin, I., C. González-Pérez, N. Hernández-

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