Minced pork jowl meat, also called the sticking-piece, is commonly used to be adulterated in
minced pork, which influences the overall product quality and safety. In this study …

The meat quality grade of a beef carcass is greatly affected by its visible fat content. In
premium beef from Japanese Black (Wagyu) cattle, a high fat content is greatly valued …

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 …

Featured Application The work used hyperspectral image technology to model the quality
grade of Cantonese sausage, which can be used for non-destructive detection in sausage …

Total acid content (TAC) and reducing sugar content (RSC) are important evaluation
indicators for the quality of fermented grains. In this study, the TAC and RSC of fermented …

This study examined the feasibility of using hyperspectral imaging (HSI) to predict
thiobarbituric acid reactive substances (TBARS) values as by‐products of lipid oxidation …

This study explored the feasibility of rapid detection of biogenic amines (BAs) in cooked beef
during the storage process using hyperspectral imaging technique combined with sparse …

Spectral absorption index was proposed to extract the morphological features of the spectral
curves in pork meat samples (longissimus dorsi) under the conditions including fresh, frozen …

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

This study was carried out for rapid and noninvasive determination of water distribution
within beef during dehydration using time series hyperspectral imaging (TS-HSI) …