Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process-Reference-Cited by-同舟云学术

Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process

Published:2014-06 Issue: Volume:152 Page:197-204
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Dan,Sun Da-Wen,Qu Jiahuan,Zeng Xin-An,Pu Hongbin,Ma Ji

Funder

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference50 articles.

1. AOAC (1997). Official methods of analysis of AOAC international (16th ed., 3rd revision). Washington, D.C.: Association of Official Analytical Chemists. Method 950.46–Forced Air oven drying method; Method 985.14–moisture in meat and poultry products, rapid microwave drying method.

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3. Predicting intramuscular fat, moisture and Warner–Bratzler shear force in pork muscle using near infrared reflectance spectroscopy;Barlocco;Animal Science,2006

4. Feasibility of near-infrared spectroscopy to predict aw and moisture and NaCl contents of fermented pork sausages;Collell;Meat Science,2010

5. Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of chinese chive leaves;Cui;Drying Technology,2004

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