Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique.

@article{Qiao2007PredictionOD,
  title={Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique.},
  author={Jun Qiao and Na Wang and Michael O. Ngadi and Aynur Gunenc and M. A. A. Monroy and Claude Gari{\'e}py and Shiv O. Prasher},
  journal={Meat science},
  year={2007},
  volume={76 1},
  pages={1-8}
}
Many subjective grading methods with poor repeatability and tedious procedures are still widely used in meat industry. In this study, a hyperspectral-imaging-based technique was investigated to evaluate its potentials for objective determination of pork quality attributes. The system extracted spectral and spatial characteristics simultaneously to determinate the quality attributes, drip loss, pH, and color, of pork meat. Six feature band images were selected for predicting the drip loss (459… CONTINUE READING

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