Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat

Food Chemistry

Volumn 160, Issue , 2014, Pages 330-337

  Liu, Dan ^a   Pu, Hongbin ^a   Sun, Da Wen ^a,b   Wang, Lu ^a   Zeng, Xin An ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

GLGCM; Hyperspectral imaging; pH; Porcine meat; Spectra; Texture

Indexed keywords

ATMOSPHERIC SPECTRA; DATA FUSION; MEATS; PH; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY; TEXTURES;

COEFFICIENT OF DETERMINATION; GLGCM; HYPER-SPECTRAL IMAGES; HYPERSPECTRAL IMAGING; PARTIAL LEAST-SQUARES REGRESSION; PORCINE MEAT; PRINCIPAL COMPONENTS ANALYSIS; THE REGION OF INTEREST (ROI);

FORECASTING;

ARTICLE; FEASIBILITY STUDY; FOOD TEXTURE; HYPERSPECTRAL IMAGING; IMAGE PROCESSING; IMAGING; MEAT; NEAR INFRARED SPECTROSCOPY; PARTIAL LEAST SQUARES REGRESSION; PH; PREDICTION; PRINCIPAL COMPONENT ANALYSIS; SALTED MEAT; SIGNAL NOISE RATIO; SPECTROSCOPY; ANALYSIS; ANIMAL; EVALUATION STUDY; PIG; PROCEDURES; REGRESSION ANALYSIS;

ANIMALS; HYDROGEN-ION CONCENTRATION; IMAGE PROCESSING, COMPUTER-ASSISTED; LEAST-SQUARES ANALYSIS; MEAT PRODUCTS; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY, NEAR-INFRARED; SPECTRUM ANALYSIS; SWINE;

EID: 84898904865     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.096     Document Type: Article

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