NIR hyperspectral imaging as non-destructive evaluation tool for the recognition of fresh and frozen-thawed porcine longissimus dorsi muscles

Innovative Food Science and Emerging Technologies

Volumn 18, Issue , 2013, Pages 226-236

  Barbin, Douglas F ^a   Sun, Da Wen ^a   Su, Chao ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Chemometrics; Freezing; Hyperspectral imaging; Meat; Near infrared; Partial least squares

Indexed keywords

CHEMOMETRICS; HYPERSPECTRAL IMAGING; HYPERSPECTRAL IMAGING SYSTEMS; IMAGE PROCESSING ALGORITHM; NEAR INFRARED; NON-DESTRUCTIVE EVALUATION TOOLS; PARTIAL LEAST SQUARE (PLS); PARTIAL LEAST SQUARES DISCRIMINANT ANALYSES (PLSDA);

FREEZING; IMAGE PROCESSING; MEATS; MUSCLE; NONDESTRUCTIVE EXAMINATION; SPECTROSCOPY; THAWING;

INFRARED DEVICES;

SUS;

EID: 84876736804     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.12.011     Document Type: Article

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