This study evaluated the feasibility of non-destructive detection of carbonyl and total
sulfhydryl contents by fluorescence hyperspectral imaging (F-HSI) to visualize the protein …

Lipid oxidation is an important cause of pork quality degradation during freezing. Traditional
chemical methods are time-consuming and destructive. In this paper, two hyperspectral …

Lipid and protein oxidation are the main causes of meat deterioration during freezing.
Traditional methods using hyperspectral imaging (HSI) need to train multiple independent …

Near-infrared (NIR) spectra contain abundant data, heterospectral two-dimensional
correlation (H2D-CS) analysis offers a good way to interpret these data. For the first time …

Hyperspectral imaging technology was investigated to examine the changes of
sarcoplasmatic and myofibrillar proteins contents in boiled pork. Different spectral pre …

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 …

This study aimed to develop simplified models for rapid and nondestructive monitoring TVB-
N contents during drying of cured meats based on a hyperspectral imaging system (HSI) in …

Lipid oxidation is the main cause of meat deterioration. Hyperspectral imaging (HSI)
technique has attracted attention as a non-destructive testing method. However, the …

Real-time detection of frozen meat freshness without thawing is important. This study
investigates inspection of frozen pork quality attributes without thawing using fluorescence …

In this study a near-infrared (NIR) hyperspectral imaging technique was investigated for non-
destructive determination of chemical composition of intact and minced pork. Hyperspectral …