A comparison of CIE L*a*b * and spectral methods for the analysis of fading in sliced cured ham

Journal of Optics A: Pure and Applied Optics

Volumn 9, Issue 6, 2007, Pages

  Sheridan, C ^a   O'Farrell, M ^a   Lewis, E ^a   Flanagan, C ^a   Kerry, J ^b   Jackman, N ^b  

^a UNIVERSITY OF LIMERICK   (Ireland)

^b Echo Food Solutions International Ltd   (Ireland)

Author keywords

CIE L*A*B*; Ham surface colour fading; Multi layer perceptron; Optical fibres; Principal component analysis; Sliced cured ham; Spectral reflectances

Indexed keywords

DISCOLORATION; NEURAL NETWORKS; OPTICAL FIBERS; PRINCIPAL COMPONENT ANALYSIS; QUALITY ASSURANCE;

HAM SURFACE COLOR FADING; MULTILAYER PERCEPTRON; SLICED CURED HAM; SPECTRAL REFLECTANCES;

MEATS;

EID: 34249737020     PISSN: 14644258     EISSN: 17413567     Source Type: Journal    
DOI: 10.1088/1464-4258/9/6/S06     Document Type: Article

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