Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique
Authors:
- N. WangNWN. Wang
- M.O. NgadiMNM.O. Ngadi
- A. GunencAGA. Gunenc
- M. MonroyMMM. Monroy
- C. GariépyCGC. Gariépy
- S.O. PrasherSPS.O. Prasher
- 1 May 2007
- journal article
- Published by Elsevier in Meat Science
- Vol. 76 (1) , 1-8
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- A NOVEL INTEGRATED PCA AND FLD METHOD ON HYPERSPECTRAL IMAGE FEATURE EXTRACTION FOR CUCUMBER CHILLING DAMAGE INSPECTIONTransactions of the ASAE, 2004
- DETECTION OF SKIN TUMORS ON CHICKEN CARCASSES USING HYPERSPECTRAL FLUORESCENCE IMAGINGTransactions of the ASAE, 2004
- Prediction of pork quality attributes from near infrared reflectance spectraMeat Science, 2003
- A new technique for color image segmentation2003
- Effect of ionizing radiation on quality characteristics of vacuum-packaged normal, pale–soft–exudative, and dark–firm–dry porkInnovative Food Science & Emerging Technologies, 2002
- Determination of RN- phenotype in pigs at slaughter-line using visual and near-infrared spectroscopyMeat Science, 2000
- Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopyMeat Science, 2000
- Development of technology for the early post mortem prediction of water holding capacity and drip loss in fresh porkMeat Science, 2000
- Study of dissected lamb muscles by visible and near infrared reflectance spectroscopy for composition assessmentAnimal Science, 2000
- Variation in light scattering and water-holding capacity along the porcine Longissimus dorsi muscleMeat Science, 1985