Comparative analysis of pork tenderness prediction using different optical scattering parameters

Author:

Sun Hongwei,Peng Yankun,Zheng Xiaochun,Wang Wenxiu,Zhang Jie

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Application and potential of backscattering imaging techniques in agricultural and food processing – a review;Adebayo;J. Food Eng.,2016

2. Predicting pork quality using Vis/NIR spectroscopy;Balage;Meat Sci.,2015

3. Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging;Barbin;Anal. Chim. Acta,2012

4. Predicting intramuscular fat, moisture and Warner-Bratzler shear force in pork muscle using near infrared reflectance spectroscopy;Barlocco;Animal Science An International Journal of Fundamental & Applied Research,2006

5. The scatter coefficient as a measure of pork quality;Birth;J. Anim. Sci.,1978

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