References: Q-Pork Chain & Other Instrumental Methodology for WHC
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Kapper, C., R.E. Klont, J.M.A.J. Verdonk, and H.A.P. Urlings. (2011). Prediction of pork quality with near infrared spectroscopy (NIRS); 1.Feasibility and robustness of NIRS measurements at production plant conditions. In preparation.
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te Pas, Marinus F.W., Els Keuning, Dick J.M van de Weil, Jette F. Young, Niels Oksbjerg, and Leo Kruijt. (2011). Proteome profiles of longissimus, and biceps femoris procine muscles related to exercise, and resting. Journal of Life Sciences, 5, 598-608.
Young, J.F., H.C. Bertram, and N. Oksbjerg. (2009). Rest before slaughter ameliorates pre-slaughter stress-induced increased drip los but not stress-induced increase in the toughness of pork. Meat Science, 83(4), 634-641.
Williams, P.C. (2007). Near-infrared Technology- getting the best Out of Light; A short Course in the Practical Implementation of Near-infrared Spectroscopy for the user. Nanaimo, Canada: PDK Projects, Inc.