A new comprehensive quantitative index for the assessment of essential amino acid quality in beef using Vis-NIR hyperspectral imaging combined with LSTM-Reference-Cited by-同舟云学术

A new comprehensive quantitative index for the assessment of essential amino acid quality in beef using Vis-NIR hyperspectral imaging combined with LSTM

Published:2024-05 Issue: Volume:440 Page:138040
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dong Fujia^ORCID,Bi Yongzhao,Hao Jie,Liu Sijia,Yi Weiguo,Yu Wenjie,Lv Yu,Cui Jiarui,Li Hui,Xian Jinhua,Chen Sichun,Wang Songlei^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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2. High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage;Bi;Frontiers in Nutrition,2022

3. Non-destructive assessment of the myoglobin content of Tan sheep using hyperspectral imaging;Cheng;Meat Science,2020

4. A combination of near-infrared hyperspectral imaging with two-dimensional correlation analysis for monitoring the content of alanine in beef;Dong;Biosensors,2022

5. Identification of the proximate geographical origin of wolfberries by two-Dimensional correlation spectroscopy combined with deep learning;Dong;Computers and Electronics in Agriculture,2022

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