Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review

Author:

Antequera Teresa,Caballero Daniel,Grassi Silvia,Uttaro Bethany,Perez-Palacios Trinidad

Funder

Universidad de Extremadura

Publisher

Elsevier BV

Subject

Food Science

Reference82 articles.

1. Hyperspectral and multispectral imaging: Setting the scene;Amigo,2020

2. Configuration of hyperspectral and multispectral imaging systems;Amigo,2020

3. Including 3D-textures in a computer vision system to analyze quality traits of loin;Ávila;Lecture Notes in Computer Science,2015

4. Applying 3D textures algorithms on MRI to evaluate quality traits of loin;Ávila;Journal of Food Engineering,2018

5. Magnetic Resonance Imaging, texture analysis and regression techniques to non-destructively predict the quality characteristics of meat pieces;Ávila;Engineering Applications of Artificial Intelligence,2019

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