Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1162-1171

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

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Chemical images; Meat quality; Partial least squares; Pork

Indexed keywords

AUTOMATIC SEGMENTATIONS; CHEMICAL COMPOSITIONS; CHEMICAL CONTENT; CHEMICAL IMAGES; COEFFICIENT OF DETERMINATION; FAT CONTENTS; HYPER-SPECTRAL IMAGES; HYPERSPECTRAL IMAGING TECHNIQUES; MEAT QUALITY; MINCED PORK; NEAR INFRA RED; NEAR-INFRARED HYPERSPECTRAL IMAGING; NON DESTRUCTIVE; PARTIAL LEAST SQUARE (PLS); PARTIAL LEAST-SQUARES REGRESSION; PLS MODELS; PORK; PREDICTION MODEL; REGRESSION MODEL; SAMPLE COMPOSITION; SPECTRAL INFORMATION; SPECTRAL RANGE; VISUALISATIONS;

IMAGING TECHNIQUES; INDEPENDENT COMPONENT ANALYSIS; INFRARED DEVICES; LEAST SQUARES APPROXIMATIONS; MEATS; MOISTURE; PROTEINS; REGRESSION ANALYSIS; SPECTROSCOPY;

MOISTURE DETERMINATION;

CARBON; FAT; HYDROGEN; NITROGEN; PROTEIN;

ARTICLE; CHEMICAL COMPOSITION; COVALENT BOND; FAT CONTENT; FOOD QUALITY; IMAGE ANALYSIS; MOISTURE; NEAR INFRARED SPECTROSCOPY; PARTIAL LEAST SQUARES REGRESSION; PORK; PROTEIN CONTENT;

ANIMALS; FATS; FOOD HANDLING; MEAT; PROTEINS; SPECTROSCOPY, NEAR-INFRARED; SWINE;

EID: 84873729580     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.120     Document Type: Article

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