Quality Evaluation of Fresh Pork Using Visible and Near-Infrared Spectroscopy with Fiber Optics in Interactance Mode-Reference-Cited by-同舟云学术

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Quality Evaluation of Fresh Pork Using Visible and Near-Infrared Spectroscopy with Fiber Optics in Interactance Mode

Published:2008 Issue:3 Volume:51 Page:1029-1033
ISSN:2151-0040
Container-title:Transactions of the ASABE
language:en
Short-container-title:

Author:

Y. Hu ,K. Guo ,T. Suzuki ,G. Noguchi ,T. Satake

Publisher

American Society of Agricultural and Biological Engineers (ASABE)

Subject

Soil Science,Agronomy and Crop Science,Biomedical Engineering,Food Science,Forestry

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties;Food Bioscience;2024-10

2. Effect of Tissue Composition and Microstructure on Rabbit Meat Optical Properties;Applied Spectroscopy;2023-05-09

3. NIR handheld miniature spectrometer to increase the efficiency of Iberian pig selection schemes based on chemical traits;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2021-09

4. Shortwave infrared hyperspectral imaging system coupled with multivariable method for TVB-N measurement in pork;Food Control;2021-06

5. Fourier transform near-infrared spectroscopy coupled to a long fibre optic head for the quality control of IBERIAN pork loins: Intact versus minced;Meat Science;2019-07

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