Assessment of Intramuscular Fat Quality in Pork Using Hyperspectral Imaging
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Assessment of Intramuscular Fat Quality in Pork Using Hyperspectral Imaging
Authors
Keywords
-
Journal
Food Engineering Reviews
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2020-08-12
DOI
10.1007/s12393-020-09246-9
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Chemometric approaches for document dating: Handling paper variability
- (2018) Carolina S. Silva et al. ANALYTICA CHIMICA ACTA
- Hyperspectral image-based multi-feature integration for TVB-N measurement in pork
- (2018) Tengfei Guo et al. JOURNAL OF FOOD ENGINEERING
- Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review
- (2018) et al. SENSORS
- Assessment of intramuscular fat content of pork using NIR hyperspectral images of rib end
- (2017) Hui Huang et al. JOURNAL OF FOOD ENGINEERING
- Thermostability and degradation kinetics of tocochromanols and carotenoids in palm oil, canola oil and their blends during deep-fat frying
- (2017) Ogan I. Mba et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Application of Hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb M . longissimus lumborum at 24 h post mortem
- (2017) C.R. Craigie et al. MEAT SCIENCE
- Image analysis operations applied to hyperspectral images for non-invasive sensing of food quality – A comprehensive review
- (2016) Gamal M. ElMasry et al. BIOSYSTEMS ENGINEERING
- Recent Advances for Rapid Identification of Chemical Information of Muscle Foods by Hyperspectral Imaging Analysis
- (2016) Yu-Nan Chen et al. Food Engineering Reviews
- Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet
- (2015) Jun-Hu Cheng et al. FOOD CHEMISTRY
- Non-destructive prediction of thiobarbituricacid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging
- (2015) Zhenjie Xiong et al. FOOD CHEMISTRY
- Predicting intramuscular fat content of pork using hyperspectral imaging
- (2014) L. Liu et al. JOURNAL OF FOOD ENGINEERING
- Predicting fat quality from pigs fed reduced-oil corn dried distillers grains with solubles by near infrared reflectance spectroscopy: Fatty acid composition and iodine value
- (2014) N. Prieto et al. MEAT SCIENCE
- Classification tools in chemistry. Part 1: linear models. PLS-DA
- (2013) Davide Ballabio et al. Analytical Methods
- Prediction of fatty acids content in pig adipose tissue by near infrared spectroscopy: At-line versus in-situ analysis
- (2013) E. Zamora-Rojas et al. MEAT SCIENCE
- Effect of fat quality on sausage processing, texture, and sensory characteristics
- (2013) Arica A. Baer et al. MEAT SCIENCE
- Rapid and non-invasive quantification of intramuscular fat content of intact pork cuts
- (2013) H. Huang et al. TALANTA
- Detecting Fertility and Early Embryo Development of Chicken Eggs Using Near-Infrared Hyperspectral Imaging
- (2012) L. Liu et al. Food and Bioprocess Technology
- Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging
- (2012) Douglas F. Barbin et al. FOOD CHEMISTRY
- Potential of hyperspectral imaging and pattern recognition for categorization and authentication of red meat
- (2012) Mohammed Kamruzzaman et al. Innovative Food Science & Emerging Technologies
- Prediction of fat quality in pig carcasses by near-infrared spectroscopy
- (2011) E. Gjerlaug-Enger et al. Animal
- Objective determination of pork marbling scores using the wide line detector
- (2011) L. Liu et al. JOURNAL OF FOOD ENGINEERING
- Near Infrared Spectroscopy and Hyperspectral Imaging for Prediction and Visualisation of Fat and Fatty Acid Content in Intact Raw Beef Cuts
- (2011) Ken-Ichi Kobayashi et al. JOURNAL OF NEAR INFRARED SPECTROSCOPY
- Rapid determination of the fatty acid profile in pork dry-cured sausages by NIR spectroscopy
- (2010) V.M. Fernández-Cabanás et al. FOOD CHEMISTRY
- Prediction of fatty acid composition using a NIRS fibre optics probe at two different locations of ham subcutaneous fat
- (2010) María Pérez-Juan et al. FOOD RESEARCH INTERNATIONAL
- Categorization of pork quality using Gabor filter-based hyperspectral imaging technology
- (2010) L. Liu et al. JOURNAL OF FOOD ENGINEERING
- Temporal, biochemical and structural factors that influence beef quality measurement using near infrared spectroscopy
- (2009) Katja Rosenvold et al. MEAT SCIENCE
- A feasibility study on the use of near-infrared spectroscopy for prediction of the fatty acid profile in live Iberian pigs and carcasses
- (2009) D. Pérez-Marín et al. MEAT SCIENCE
- Review of the most common pre-processing techniques for near-infrared spectra
- (2009) Åsmund Rinnan et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- The animal fat paradox and meat quality
- (2008) E.C. Webb et al. MEAT SCIENCE
- Fat deposition, fatty acid composition and meat quality: A review
- (2007) J.D. Wood et al. MEAT SCIENCE
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started