Shackelford, S D <br/><br/>
Development of a system for classification of pork loins for tenderness using visible and near-infrared reflectance spectroscopy.  [electronic resource] 

 -  Journal of animal science  Nov 2011 
 - 3803-8 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1525-3163 
<br/><br/><label>Standard No.: </label>10.2527/jas.2011-4249  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Food Technology--methods<br/>Meat--classification<br/>Muscle, Skeletal--chemistry<br/>Predictive Value of Tests<br/>Regression Analysis<br/>Spectrophotometry, Infrared--methods<br/>Spectroscopy, Near-Infrared--methods<br/>Swine