Quality evaluation of fresh pork using visible and near-infrared spectroscopy with fiber optics in interactance mode

Transactions of the ASABE

Volumn 51, Issue 3, 2008, Pages 1029-1033

  Hu, Yaohua ^a   Guo, Kangquan ^a   Suzuki, Takanori ^b   Noguchi, Gou ^b   Satake, Takaaki ^c  

^a NORTHWEST A F UNIVERSITY   (China)

^b Central Research Institute for Feed and Livestock   (Japan)

^c UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Chemical component; Color; Interactance mode; Pork loin; Quality evaluation; Visible NIR spectroscopy

Indexed keywords

CHEMICAL COMPONENT; CHEMICAL COMPONENTS; CHEMICAL COMPOSITIONS; CORRELATION CO-EFFICIENT; DRIP LOSS; FRESH PORK; INTERACTANCE MODE; LOW-DENSITY POLYETHYLENE; NIR SPECTROSCOPY; PHYSICAL CHARACTERISTICS; PORK LOIN; QUALITY EVALUATION; VISIBLE AND NEAR-INFRARED; VISIBLE LIGHT REGIONS; VISIBLE/NIR SPECTROSCOPY;

COLOR; CORRELATION METHODS; FIBER OPTICS; FOOD PROCESSING; INFRARED DEVICES; LIGHT; OPTICAL PROPERTIES; OPTOELECTRONIC DEVICES; QUALITY CONTROL; SPECTROSCOPIC ANALYSIS; SPECTRUM ANALYSIS; TEXTILES;

INFRARED SPECTROSCOPY;

CALIBRATION; CHEMICAL COMPOSITION; COLOR; FIBER OPTICS; INFRARED SPECTROSCOPY; MEAT; NEAR INFRARED; PHYSICAL PROPERTY; PIG; PROTEIN; WAVELENGTH;

EID: 49549112258     PISSN: 21510032     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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