The total volatile basic nitrogen (TVB-N) content is representative index for measuring the
freshness of cooked meat. The study investigated integrating spectral and image information …

Total volatile basic nitrogen (TVB-N) content is an important index used to evaluate the
freshness of pork. In this paper, a strategy for measurement of TVB-N content in pork through …

Monitoring and maintaining the freshness of meat is important to ensuring a supply of meat
that is safe for consumption. The objective of this study is to present a shortwave infrared …

Total Volatile Basic Nitrogen (TVB-N) was usually taken as the physicochemical reference
value to evaluate the mutton freshness. In order to explore the feasibility of hyperspectral …

The total volatile basic nitrogen (TVB-N) content of meats is a key factor in measuring meat
quality; however, conventional chemical methods for measuring TVB-N contents are time …

Total volatile basic nitrogen (TVB-N) content is one of core indicators for evaluating pork's
freshness. This paper attempted to non-destructively sensing TVB-N content in pork meat …

Total volatile basic nitrogen (TVB-N) and total viable count (TVC) are two important
indicators for evaluating and controlling the quality and safety of chicken fillets. The aim of …

Total volatile basic nitrogen (TVB-N) content is an important indicator in evaluating pork
meat's freshness. This paper attempted a new strategy for measurement of TVB-N content in …

A visible/near-infrared hyperspectral imaging (HSI) system (400–1000 nm) coupled with
wavelet analysis was used to determine the total volatile basic nitrogen (TVB-N) contents of …

The feasibility of hyperspectral imaging (HSI)(400–1000 nm) for tracing the chemical
spoilage extent of the raw meat used for two kinds of processed meats was investigated …