Spectral absorption index in hyperspectral image analysis for predicting moisture contents in pork longissimus dorsi muscles-Reference-Cited by-同舟云学术

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Spectral absorption index in hyperspectral image analysis for predicting moisture contents in pork longissimus dorsi muscles

Published:2016-04 Issue: Volume:197 Page:848-854
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Ji,Sun Da-Wen^ORCID,Pu Hongbin

Funder

National Key Technologies R&D Program

International S&T Cooperation Programme of China

International S&T Cooperation Projects of Guangdong Province

Natural Science Foundation of Guangdong Province

Administration of Ocean and Fisheries of Guangdong Province

Collaborative Innovation Major Special Projects of Guangzhou City

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

1. Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging;Barbin;Analytica Chimica Acta,2012

2. Near-infrared hyperspectral imaging for grading and classification of pork;Barbin;Meat Science,2012

3. Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging;Barbin;Innovative Food Science & Emerging Technologies,2013

4. NIR hyperspectral imaging as non-destructive evaluation tool for the recognition of fresh and frozen–thawed porcine longissimus dorsi muscles;Barbin;Innovative Food Science & Emerging Technologies,2013

5. Waveband selection for NIR spectroscopy analysis of soil organic matter based on SG smoothing and MWPLS methods;Chen;Chemometrics and Intelligent Laboratory Systems,2011

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