Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging

Innovative Food Science and Emerging Technologies

Volumn 17, Issue , 2013, Pages 180-191

  Barbin, Douglas F ^a   Elmasry, Gamal ^a   Sun, Da Wen ^a   Allen, Paul ^b   Morsy, Noha ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Contamination; Hyperspectral imaging; Meat quality; Psychrothrophic; Safety; Spoilage; Total viable count

Indexed keywords

FRESH PORK; HYPER-SPECTRAL IMAGES; HYPERSPECTRAL; HYPERSPECTRAL IMAGING; HYPERSPECTRAL IMAGING SYSTEMS; LONGISSIMUS; MEAT INDUSTRY; MEAT PRODUCTS; MEAT QUALITY; MICROBIAL CONTAMINATION; MICROBIAL GROWTH; MULTIVARIATE STATISTICAL MODELS; NEAR-INFRARED RANGE; NON-DESTRUCTIVE TECHNIQUE; NONDESTRUCTIVE ASSESSMENT; PARTIAL LEAST SQUARES REGRESSION; PORCINE MEAT; PRODUCT QUALITY; PSYCHROTHROPHIC; PSYCHROTROPHIC PLATE COUNTS; PUSHBROOM; SPATIAL VISUALIZATION; SPECTRAL INFORMATION; TEMPERATURE FLUCTUATION; TOTAL VIABLE COUNTS;

ACCIDENT PREVENTION; COLD STORAGE; CONTAMINATION; IMAGING TECHNIQUES; INFRARED DEVICES; MEATS; MULTIVARIANT ANALYSIS; NONDESTRUCTIVE EXAMINATION; REGRESSION ANALYSIS; SPECTROSCOPY;

SPOILAGE;

BACTERIA (MICROORGANISMS); SUS;

EID: 84873058966     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.11.001     Document Type: Article

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