TY  - GEN
AU  - Shackelford,S D
AU  - King,D A
AU  - Wheeler,T L
TI  - Development of a system for classification of pork loins for tenderness using visible and near-infrared reflectance spectroscopy
SN  - 1525-3163
PY  - 2012///0228
KW  - Animals
KW  - Food Technology
KW  - methods
KW  - Meat
KW  - classification
KW  - Muscle, Skeletal
KW  - chemistry
KW  - Predictive Value of Tests
KW  - Regression Analysis
KW  - Spectrophotometry, Infrared
KW  - Spectroscopy, Near-Infrared
KW  - Swine
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.2527/jas.2011-4249
ER  -