Near infrared spectroscopy and hyperspectral imaging for prediction and visualisation of fat and fatty acid content in intact raw beef cuts

Journal of Near Infrared Spectroscopy

Volumn 18, Issue 5, 2010, Pages 301-315

  Kobayashi, Ken Ichi ^a   Matsui, Yasunori ^b   Maebuchi, Yosuke ^a   Toyota, Toshihiro ^a   Nakauchi, Shigeki ^a  

^a TOYOHASHI UNIVERSITY OF TECHNOLOGY   (Japan)

^b Mie Prefecture Livestock Research Institute   (Japan)

Author keywords

Beef quality; Chemical composition; Fatty acid; Hyperspectral imaging; NIR; Visualisation

Indexed keywords

BEEF; CHEMICAL BONDS; FATTY ACIDS; FORECASTING; GRADING; INFRARED DEVICES; LEAST SQUARES APPROXIMATIONS; LINOLEIC ACID; NEAR INFRARED SPECTROSCOPY; PALMITIC ACID; PIXELS; REGRESSION ANALYSIS; SATURATED FATTY ACIDS; UNSATURATED FATTY ACIDS; VISUALIZATION;

CHEMICAL COMPOSITIONS; FATTY ACID COMPOSITION; FATTY ACID CONTENTS; NIR HYPERSPECTRAL IMAGING; NUMBER OF CARBON ATOMS; PARTIAL LEAST SQUARES REGRESSION MODELS; SPATIAL RESOLUTION; STANDARD ERROR OF PREDICTION;

HYPERSPECTRAL IMAGING;

EID: 79952398734     PISSN: 09670335     EISSN: None     Source Type: Journal    
DOI: 10.1255/jnirs.896     Document Type: Article

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