… to predict the MC of cooked beef during storage, and further … a cooked beef sample. The
specific aims are (1) to extract spectral data from acquired hyperspectral images of cooked beef …

… characteristics of cooked meat and condiments were analysed by hyperspectral imaging (HSI) …
PCA pre-process and SVM models were used to predict beef moisture (R 2 = 0.912) and …

… in cooked beef using hyperspectral imaging combined with sparse representation. In particular,
an integration of hyperspectral imaging … the hyperspectral images of cooked beef with …

… Figure 1 is a flowchart of the prediction of the TVB-N content of cooked beef using VIS/NIR
hyperspectral imaging. The procedures mainly include sample preparation, image acquisition …

… Our results indicate that hyperspectral imaging has considerable promise for predicting
beef … 14-day aged, cooked beef tenderness from hyperspectral images of 14-day aged, raw …

… It can also be concluded that the established RF-CA-LS-SVM model and proposed image
segment method based on hyperspectral images in this study has great potential to be applied …

… pH and tenderness of fresh beef. Hyperspectral images were acquired for beef samples and
their … The sample is first imaged by the system and then cooked in a water bath to an internal …

… Traditionally, beef is cooked either by moist (water bath/steam cooking) or dry heating (grilling,
conventional/convection oven roasting, etc.), both of which have been widely studied (…

… in minced beef by chicken. The specific objectives of the current study were: (1) to develop
a hyperspectral imaging coupled with PLSR to predict chicken adulteration in minced beef; (2…

… in the hyperspectral image. The objective of this study was to use a hyperspectral imaging
system to … profiles from fresh beef steak and predict the cooked-beef tenderness WBS scores. …