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. 2019 Feb 1;8(2):49. doi: 10.3390/foods8020049
ATR-MIR attenuated total reflection mid-infrared
CAL calibration
cfu colony-forming units
CV cross validation
DFD dark, firm and dry
FA fatty acid
GC gas chromatography
IL inner layer
IMF intramuscular fat
LD m. longissimus dorsi
LDA linear discriminant analysis
LIF laser induced fluorescence
LOO-CV leave-one-out cross validation
LV latent variable
MLR multiple linear regression
NIRS near-infrared spectroscopy
NMR nuclear magnetic resonance
NRMSEC normalized root mean square error of calibration
NRMSECV normalized root mean square error of cross validation
NRMSEP normalized root mean square error of prediction
OL outer layer
PC principal component
PCA principal component analysis
PFN pale, firm and non-exudative
PLS-DA partial least squares discriminant analysis
PLS-R partial least squares regression
PSE pale, soft and exudative
RFN reddish, firm and non-exudative
RMSEC root mean square error of calibration
RMSECV root mean square error of cross validation
RMSEP root mean square error of prediction
RSE reddish, soft and exudative
SM m. semimembranosus
SVM-C support vector machine classification
TVC total viable count
VAL validation
Vis visible
VOCs volatile organic compounds
WHC water-holding capacity
WSBF Warner-Bratzler shear force