Rapid detection of total viable count (TVC) in pork meat by hyperspectral imaging

Food Research International

Volumn 54, Issue 1, 2013, Pages 821-828

  Huang, Lin ^a,b   Zhao, Jiewen ^a   Chen, Quansheng ^a   Zhang, Yanhua ^a  

^a JIANGSU UNIVERSITY   (China)

^b JIANGXI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Detection; Hyperspectral imaging; Pork meat; Total viable count (TVC)

Indexed keywords

HYPER-SPECTRAL IMAGES; HYPERSPECTRAL IMAGING; HYPERSPECTRAL IMAGING TECHNOLOGIES; NONDESTRUCTIVE DETECTION; PORK MEAT; PRINCIPAL COMPONENTS; QUALITY AND SAFETIES; TOTAL VIABLE COUNTS;

DATA FUSION; ERROR DETECTION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SPECTROSCOPY;

MEATS;

EID: 84884405197     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.08.011     Document Type: Article

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