Stearic acid content is an important factor affecting mutton odor. To determine the
distribution and content of stearic acid (C18: 0) in lamb meat fast and nondestructively, a …

The feasibility of combining spectral and textural information from hyperspectral imaging to
improve the prediction of the C16: 0 and C18: 1 n9 contents for lamb was explored. 29 and …

This study was carried out to investigate the feasibility of combining spectral with texture
features in order to improve pH prediction for salted pork. Average spectra were extracted …

The detection of meat texture is of great value because it is the key factor that drives
consumer purchasing decisions. In this study, a hyperspectral imaging (HSI) system was …

Glycine, the simplest free amino acid. It is one of the important factors affecting the flavor of
beef. In this study, a fast and non-destructive method combining near-infrared hyperspectral …

This study explored the potential of hyperspectral imaging in the near infrared region (NIR-
HSI) as a non-destructive and rapid tool to discriminate among two beef fattening diets. For …

The main goal of this study was to investigate the potential of hyperspectral imaging in the
near-infrared (NIR) range of 900–1700nm for non-destructive prediction of chemical …

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 …

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 …

Hyperspectral scattering techniques were used to predict beef pH, tenderness (ie WBSF:
Warner-Bratzler Shear Force) and color parameters. Thirty-three fresh strip loin cuts were …