Non-destructively sensing pork quality using near infrared multispectral imaging technique-Reference-Cited by-同舟云学术

Non-destructively sensing pork quality using near infrared multispectral imaging technique

Published:2015 Issue:116 Volume:5 Page:95903-95910
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Huang Qiping¹²³⁴,Li Huanhuan¹²³⁴,Zhao Jiewen¹²³⁴,Huang Gengping¹²³⁴,Chen Quansheng¹²³⁴

Affiliation:

1. School of Food and Biological Engineering

2. Jiangsu University

3. Zhenjiang 212013

4. P.R. China

Abstract

Near infrared multispectral imaging system based on three wavebands—1280 nm, 1440 nm and 1660 nm—was developed for the non-destructive sensing of the tenderness and water holding capacity of pork.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/RA/C5RA18872E

Reference40 articles.

1. Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

2. Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra

3. Simultaneous determination of tenderness and Escherichia coli contamination of pork using hyperspectral scattering technique

4. Prediction of some quality attributes of lamb meat using near-infrared hyperspectral imaging and multivariate analysis

5. Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging

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