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Volumn , Issue , 2004, Pages 384-387

Multispectral experimentations for Turkey meat quality analysis during storage

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; DATA REDUCTION; IMAGE ANALYSIS; LIGHTING; OPTIMIZATION; QUALITY CONTROL; SPECTRUM ANALYSIS;

EID: 12344298280     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper
Times cited : (3)

References (8)
  • 1
    • 0033898310 scopus 로고    scopus 로고
    • Connective and adipose tissue detection by simultaneous fluorescence and reflectance measurements with an on-line meat probe
    • H.J. Swatland, Connective and adipose tissue detection by simultaneous fluorescence and reflectance measurements with an on-line meat probe, Food Research International, 33, 749 (2000).
    • (2000) Food Research International , vol.33 , pp. 749
    • Swatland, H.J.1
  • 2
    • 0032132414 scopus 로고    scopus 로고
    • Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm
    • C.E. Byrne, G. Downey, D. J. Troy and D. J. Buckley, Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm, Meat Science, 49, 399 (1998).
    • (1998) Meat Science , vol.49 , pp. 399
    • Byrne, C.E.1    Downey, G.2    Troy, D.J.3    Buckley, D.J.4
  • 3
    • 0033453481 scopus 로고    scopus 로고
    • Image texture features as indicators of beef tenderness
    • J. Li, F. A. Martz and H. Heymann, Image texture features as indicators of beef tenderness, Meat Science, 53, 17 (1999)
    • (1999) Meat Science , vol.53 , pp. 17
    • Li, J.1    Martz, F.A.2    Heymann, H.3
  • 4
    • 0035533075 scopus 로고    scopus 로고
    • Analysis of visible reflectance spectra are stored, cooked and diseased chicken meats
    • Y. Liu, Y.R. Chen, Analysis of visible reflectance spectra are stored, cooked and diseased chicken meats, Meat Science, 58, 395 (2001).
    • (2001) Meat Science , vol.58 , pp. 395
    • Liu, Y.1    Chen, Y.R.2
  • 5
    • 0034205427 scopus 로고    scopus 로고
    • Mapping lipid oxidation in chicken meat by multispectral imaging of autofluorescence
    • J.P. Wold, K. Kvaal, Mapping lipid oxidation in chicken meat by multispectral imaging of autofluorescence, Applied Spectroscopy, 54, 900 (2000).
    • (2000) Applied Spectroscopy , vol.54 , pp. 900
    • Wold, J.P.1    Kvaal, K.2
  • 7
    • 0346132714 scopus 로고    scopus 로고
    • Recent methods for predicting quality of whole meat
    • G. Monin, Recent methods for predicting quality of whole meat, Meat Science, 49, 231 (1998).
    • (1998) Meat Science , vol.49 , pp. 231
    • Monin, G.1
  • 8
    • 0004210728 scopus 로고    scopus 로고
    • American Meat Science association Committee, National live stock and meat board
    • M.C. Hunt, and al., Guidelines for meat color evaluation, American Meat Science association Committee, National live stock and meat board.
    • Guidelines for Meat Color Evaluation
    • Hunt, M.C.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.