Model improvement for predicting moisture content (MC) in pork longissimus dorsi muscles under diverse processing conditions by hyperspectral imaging

Published 2017 View Full Article

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Title
Model improvement for predicting moisture content (MC) in pork longissimus dorsi muscles under diverse processing conditions by hyperspectral imaging
Authors
Keywords
Hyperspectral imaging, Pork , longissimus dorsi, muscles, Fresh, Frozen - thawed, Dry - salting - dehydrated, Wet - salting - dehydrated, Heated - dehydrated, Cool - air - dehydrated, Moisture content
Journal
JOURNAL OF FOOD ENGINEERING
Volume 196, Issue -, Pages 65-72
Publisher
Elsevier BV
Online
2016-10-16
DOI
10.1016/j.jfoodeng.2016.10.016

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