Prediction of quality traits and grades of intact chicken breast fillets by hyperspectral imaging-Reference-Cited by-同舟云学术

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Prediction of quality traits and grades of intact chicken breast fillets by hyperspectral imaging

Published:2020-09-29 Issue:1 Volume:62 Page:46-52
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Yang Y.¹,Wang W.¹,Zhuang H.²,Yoon S.-C.²,Jiang H.³^ORCID

Affiliation:

1. College of Engineering, China Agricultural University, Beijing, China

2. Quality & Safety Assessment Research Unit, U. S. National Poultry Research Center, USDA-ARS, Athens, GA, USA

3. College of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing, China

Funder

the National Natural Science Foundation of China

The National Key Research and Development Program of China

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/00071668.2020.1817326

Reference36 articles.

1. The relationship of broiler breast color to meat quality and shelf-life

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

3. Prediction of chicken quality attributes by near infrared spectroscopy

4. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets

5. Measurement of water-holding capacity in raw and freeze-dried broiler breast meat with visible and near-infrared spectroscopy

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2. Estimating soil and grapevine water status using ground based hyperspectral imaging under diffused lighting conditions: Addressing the effect of lighting variability in vineyards;Computers and Electronics in Agriculture;2023-09

3. Rapid determination of chemical compositions in chicken flesh by mining hyperspectral data;Journal of Food Composition and Analysis;2023-03

4. The impact of high-quality data on the assessment results of visible/near-infrared hyperspectral imaging and development direction in the food fields: a review;Journal of Food Measurement and Characterization;2023-02-09

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