Near-infrared hyperspectral imaging for grading and classification of pork

Meat Science

Volumn 90, Issue 1, 2012, Pages 259-268

  Barbin, Douglas ^a   Elmasry, Gamal ^a,c   Sun, Da Wen ^a   Allen, Paul ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^c SUEZ CANAL UNIVERSITY   (Egypt)

Author keywords

Computer vision; Hyperspectral imaging; Meat quality; Pork classification; Principal component analysis; Spectroscopy

Indexed keywords

CLASSIFICATION METHODS; DERIVATIVE SPECTRA; HYPER-SPECTRAL IMAGES; HYPERSPECTRAL; HYPERSPECTRAL IMAGING; LONGISSIMUS; MEAT QUALITY; NEAR-INFRARED HYPERSPECTRAL IMAGING; NEAR-INFRARED RANGE; PRINCIPAL COMPONENTS; QUALITY GRADE; REFLECTANCE DIFFERENCES; SPATIAL LOCATION; SPECTRAL INFORMATION;

COMPUTER VISION; IMAGING TECHNIQUES; INFRARED DEVICES; MEATS; SPECTROSCOPY;

PRINCIPAL COMPONENT ANALYSIS;

ANIMAL; ARTICLE; CLASSIFICATION; INFRARED SPECTROPHOTOMETRY; MEAT; METHODOLOGY; STANDARD; SWINE;

ANIMALS; MEAT; SPECTROPHOTOMETRY, INFRARED; SWINE;

EID: 80053177775     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.07.011     Document Type: Article

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