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The de nition of groups is useful for introducing the de nition of what is called a nite eld. A eld is a set of elements F for which addition, multiplication, subtraction and division performed with its elements result in another element of the same set. Once again, the de nition of a eld is based on the operations described over such a eld. For addition and multiplication operations, the following conditions de ne a eld: 1. F is a commutative group with respect to the addition operation. The identity element for the addition is called 0 . 2. F is a commutative group for the multiplication operation. The identity element for multiplication is called 1 . 3. Multiplication is distributive with respect to addition: a(b + c) = ab + ac (7)

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infrared re ectance spectroscopy (NIRS) Meat Science 79:198 201 Prieto, N, S Andr s, F J Gir ldez, A R Mantec n, and P Lav n 2008b Ability of near infrared re ectance spectroscopy (NIRS) to estimate physical parameters of adult steers (oxen) and young cattle meat samples Meat Science 79:692 699 Radke, S, and E Alocilja 2003 Impedimetric biosensor for the rapid detection of Escherichia coli O157:H7 Paper number 037060 Paper presented at 2003 ASABE Annual Meeting Radke, S M, and E C Alocilja 2005 A high density microelectrode array biosensor for detection of E coli O157:H7 Biosensors and Bioelectronics 20:1662 1667 Rannou, H, and G Downey 1997 Discrimination of raw pork, chicken and turkey meat by spectroscopy in the visible, near and mid-infrared ranges Analytical Communications 34:401 404 Realini, C E, S K Duckett, and W R Windham 2004.

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Effect of vitamin C addition to ground beef from grass-fed or grain-fed sources on color and lipid stability, and prediction of fatty acid composition by near-infrared re ectance analysis Meat Science 68:35 43 Reddy-Gangidi, R, and A Proctor 2008 Meat and meat products In Infrared Spectroscopy for Food Quality Analysis and Control, edited by D-W Sun San Diego, Calif: Academic Press Regier, M, and H Schubert 2005 Introducing microwave processing of food: Principles and technologies In Microwave Processing of Foods, edited by H Schubert Cambridge, UK: Woodhead Publishing Rigaud, B, J P Morucci, and N Chauveau 1996 Bioelectrical impedance techniques in medicine Part I: Bioimpedance measurement Critical Reviews in Biomedical Engineering 24(4 6):257 351 Ripoll, G, P Albert , B Panea, J L Olleta, and C Sa udo 2008 Near-infrared re ectance spectroscopy for predicting chemical, instrumental and sensory quality of beef.

This referential is not really practical for positioning, because the vernal point is a xed point. Thus, a given location on Earth does not keep the same coordinate values, as the Earth is rotating on itself. This referential is mainly used to de ne star locations. For positioning purposes, it is better to choose a referential that rotates with the Earth, allowing a single coordinate value for a given location. The geographical coordinates (longitude and latitude) were designed for this purpose (see Fig. 2.12c).

Meat Science 80(3):697 702 R dbotten, R, B N Nilsen, and K I Hildrum 2000 Prediction of beef quality attributes for early post mortem near infrared re ectance spectra Food Chemistry 69(4):42 436 R dbotten, R, B H Mevik, and K I Hildrum 2001 Prediction and classi cation of tenderness in beef from noninvasive diode array detected NIR spectra Journal of Near Infrared Spectroscopy 9:199 210 Rust, S R, D M Price, J Subbiah, G Kranzler, G G Hilton, D L Vanoverbeke, and J B Morgan 2008 Predicting beef tenderness using near-infrared spectroscopy Journal of Animal Science 86:211 219 Savenije, B, G H Geesink, J G P Van der Palen, and G Hemke 2006 Prediction of pork quality using visible/near-infrared re ectance spectroscopy Meat Science 73(1):181 184..

The polynomial ti (X ) is multiplied by an element GF(24 ), which is conveniently selected to convert this polynomial into a monic polynomial This value of is = 4 Therefore, W (X ) = ri (X ) = ri (X ) = 4 5 = 9 and (X ) = ti (X ) = 4 11 X 2 + 5 X + 3 = X 2 + 9 X + 7 The following step consists of substituting in turn all the elements of the corresponding Galois eld in the error-location polynomial, in order to determine its roots This procedure is known as the Chien search [6] Thus, variable X in the error-location polynomial (X ) is replaced with 1, , 2 , , n 1 , where n = 2m 1.