A multispectral imaging technique to determine concentration profiles of myoglobin derivatives during meat oxygenation

European Food Research and Technology

Volumn 227, Issue 5, 2008, Pages 1329-1338

  Sáenz, Carlos ^a   Hernández, Begoña ^a   Alberdi, Coro ^a   Alfonso, Santiago ^a   Diñeiro, José Manuel ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Beef; Meat; Multispectral imaging; Myoglobin

Indexed keywords

CONCENTRATION (PROCESS); IMAGE ENHANCEMENT; NONMETALS; OXYGEN; OXYGENATION; OXYGENATORS;

ACQUISITION SYSTEMS; BEEF; CONCENTRATION PROFILES; IN CONCENTRATION; MEAT; METMYOGLOBIN; MULTISPECTRAL IMAGING; MULTISPECTRAL IMAGING TECHNIQUES; MYOGLOBIN; OXYGEN PARTIAL PRESSURE; PIGMENT CONCENTRATIONS; PRECISE CONTROL; RELATIVE CONCENTRATIONS; SAMPLE TEMPERATURE; SPATIAL RESOLUTION SR); SQUARED ERROR;

IMAGING TECHNIQUES;

EID: 49249126251     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0848-4     Document Type: Article

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