Steak quality research. Visible and near-infrared reflectance (Vis/NIR) spectroscopy probe head being used to assess the quality of a sirloin steak. T

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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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Size: 2484px × 3531px
Photo credit: © STEVEN SHACKELFORD/US DEPARTMENT OF AGRICULTURE/SCIENCE PHOTO LIBRARY / Alamy / Afripics
License: Licensed
Model Released: No

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