Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique

Meat Science

Volumn 76, Issue 1, 2007, Pages 1-8

  Qiao, J ^a,c   Wang, N ^a   Ngadi, M O ^a   Gunenc, A ^a   Monroy, M ^a   Gariepy C ^b   Prasher, S O ^a  

^a MCGILL UNIVERSITY   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Exudative characteristics; Feature band images selection; Neural Network; Pork quality

Indexed keywords

EID: 33847197165     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.06.031     Document Type: Article

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