An attempt to predict pork drip loss from pH and colour measurements or near infrared spectra using artificial neural networks.

@article{Prevolnik2009AnAT,
  title={An attempt to predict pork drip loss from pH and colour measurements or near infrared spectra using artificial neural networks.},
  author={Maja Prevolnik and Marjeta {\vC}andek-Potokar and Marjana Novic and Dejan {\vS}korjanc},
  journal={Meat science},
  year={2009},
  volume={83 3},
  pages={405-11}
}
The ability to predict meat drip loss by using either near infrared spectra (SPECTRA) or different meat quality (MQ) measurements, such as pH(24), Minolta L(∗), a(∗), b(∗), along with different chemometric approach, was investigated. Back propagation (BP) and counter propagation (CP) artificial neural networks (ANN) were used and compared to PLS (partial least squares) regression. Prediction models were created either by using MQ measurements or by using NIR spectral data as independent… CONTINUE READING