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Tenderness is one of the quality that will affect consumer perception in meat. Traditionally, meat quality grading was done destructively by the human graders destructive measurements. Destructive measurement caused less accurate results, time-consuming and costly. Hence, a low cost, fast, reliable and non-destructive technique which is Near-Infrared Spectroscopy (NIRS) is required in order to gain...
The quality of meat in consumer perception is affected by the most important factor which is tenderness. Traditionally, the meat quality grading is done destructively by the human graders and also using destructive measurements that will destroy the samples. Destructive measurement also caused less-accurate results, time-consuming and high cost. Therefore, a low cost, fast, reliable and non-destructive...
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