Prediction of beef tenderness by NIR [near infrared] spectroscopy, and examination of the influence of ante- and post-mortem factors on tenderness

analyse organoleptique beef beef cattle bovin de boucherie cambios post mortem carcass composition carne de res cold storage composition de la carcasse concentrates cooling corte crossbreds cutting enfriamiento espectroscopia infrarroja feed conversion efficiency feeding level ganado de carne growth rate infrared spectrophotometry inspection des viandes meat inspection modification postmortem muscle muscles niveau d'alimentation nivel alimenticio noruega norway organoleptic analysis piensos concentrados postmortem changes productos del cruzamiento produit de croisement reflectance reflectancia refroidissement spectroscopie infrarouge stimuli stimulus stockage au froid taux de croissance tenderness ternura viande bovine