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Meat color and iridescence: Origin, analysis, and approaches to modulation.
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Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat.
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Emerging nondestructive approaches for meat quality and safety evaluation-A review.
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Prediction of pork loin quality using online computer vision system and artificial intelligence model.
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A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products.
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