Recent advances in the use of computer vision technology in the quality assessment of fresh meats

Author:

Jackman Patrick,Sun Da-Wen,Allen Paul

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference141 articles.

1. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat,2005

2. Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy;Andrés;Meat Science,2007

3. Computer vision and food quality;Aguilera;Food Australia,2005

4. A novel fiber optic sensor monitor beef meat emulsion stability using visible light scattering;Alvarez;Meat Science,2009

5. Prediction of beef meat emulsion quality with apparent light backscatter extinction;Alvarez;Food Research International,2010

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