Steak quality research

Steak quality research

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Credit: STEVEN SHACKELFORD/US DEPARTMENT OF AGRICULTURE/SCIENCE PHOTO LIBRARY

Caption: Steak quality research. Visible and near-infrared reflectance (Vis/NIR) spectroscopy probe head being used to assess the quality of a sirloin steak. This scan can be used to predict tenderness and colour stability. This research was carried out by the Agricultural Research Service (ARS), part of the US Department of Agriculture (USDA).

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Keywords: 2009, 21st century, agricultural research service, american, ars, assessing, assessment, biochemical, biochemistry, close-up, color, colour stability, detail, device, diet, equipment, experiment, food, food science, instrument, lab, laboratory, meat, near-infrared reflectance, nir, north america, north american, nutrition, physical, physics, quality, read meat, red meat, researching, scanner, scanning, sirloin, spectroscopy, steak, tenderness, test, testing, tool, united states, us, us department of agriculture, usa, usda, visible

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