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Composition Assessment of sous vide Beef Meat by Near-Infrared Spectroscopy Based on Compact Spectrophotometers, Multivariate Regression, and Jack-Knife Variable Selection

Crossref DOI link: https://doi.org/10.1007/s12161-025-02975-9

Published Online: 2026-01-14

Published Print: 2026-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Ferreira, Débora Rezende https://orcid.org/0009-0008-4025-6779
Fontes, Edimar Aparecida Filomeno https://orcid.org/0000-0002-4370-8805
Pasquini, Celio https://orcid.org/0000-0002-2445-1354
Hespanhol, Maria C. https://orcid.org/0000-0003-2296-4516
da Silva Pereira, Stella

Foli, Letícia P.

Cruz, Kaíque A. M. L.
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Text and Data Mining valid from 2026-01-14

Version of Record valid from 2026-01-14
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Article History

Received: 3 October 2025

Accepted: 14 December 2025

First Online: 14 January 2026

Declarations

:

: The authors declare no competing interests.

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