Rapid determination of pork sensory quality using Raman spectroscopy

Meat Science

Volumn 91, Issue 3, 2012, Pages 232-239

  Wang, Qi ^a   Lonergan, Steven M ^b   Yu, Chenxu ^a  

^a Iowa State University   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Partial Least Square; Pork chewiness; Pork tenderness; Raman spectroscopy; Support Vector Machine

Indexed keywords

MEAT INDUSTRY; OBJECTIVE METHODS; PARTIAL LEAST SQUARE (PLS); PARTIAL LEAST SQUARE REGRESSION; PORK CHEWINESS; PORK INDUSTRY; PORK LOIN; PORK TENDERNESS; QUALITY GRADE; RAMAN SPECTROSCOPIC; RAPID DETERMINATION; SENSORY ATTRIBUTES; SENSORY PANELS; SENSORY QUALITIES; SPECTROSCOPIC CHARACTERISTICS; SUPPORT VECTOR MACHINE (SVM);

DISCRIMINANT ANALYSIS; FORECASTING; MULTIVARIANT ANALYSIS; QUALITY CONTROL; RAMAN SCATTERING; RAMAN SPECTROSCOPY; SPECTROSCOPIC ANALYSIS; SUPPORT VECTOR MACHINES;

MEATS;

SUIDAE;

ANIMAL; ARTICLE; FOOD HANDLING; HUMAN; MEAT; METHODOLOGY; MULTIVARIATE ANALYSIS; RAMAN SPECTROMETRY; REGRESSION ANALYSIS; REPRODUCIBILITY; STANDARD; SUPPORT VECTOR MACHINE; SWINE; VALIDATION STUDY;

ANIMALS; FOOD TECHNOLOGY; HUMANS; LEAST-SQUARES ANALYSIS; MEAT; MULTIVARIATE ANALYSIS; REPRODUCIBILITY OF RESULTS; SPECTRUM ANALYSIS, RAMAN; SUPPORT VECTOR MACHINES; SUS SCROFA;

EID: 84862808217     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.01.017     Document Type: Article

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