Given that traditional methods of meat quality analysis are time-consuming, destructive, and
poorly suited for the rapid quality evaluation of production lines, the development of non …

Accurate and rapid determination of meat quality traits plays key roles in food industry and
pig breeding. Currently, most of the spectroscopic instruments developed for meat quality …

This study aimed to investigate the feasibility of a rapid and non-destructive detecting
method for lipid oxidation degree in mutton by near-infrared hyperspectral imaging (NIR …

The determination of the fatty acid profile in food products is an important issue, as it serves
as a guide to consumers who wish to follow healthy diets. Hyperspectral Imaging (HSI) …

In the meat industry, ensuring product authenticity is important due to its impact on human
diet, processing chain as well as for ensuring fair trade practices. This study aims at …

In this study, wavelet textural analysis was applied to hyperspectral images in the visible and
near-infrared (VIS/NIR) region (400–1,000 nm) for differentiation between fresh and frozen …

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 …

The total acid content of Daqu during fermentation directly influences the quality of the Daqu.
Hyperspectral imaging (HSI) was used to rapidly and accurately detect the total acid content …

The purpose of this study was to develop and test a hyperspectral imaging system (900–
1700nm) to predict instrumental and sensory tenderness of lamb meat. Warner–Bratzler …

In the meat industry, it is essential to monitor and identify meat freshness grades due to its
impact on the safety of human diets. This study aimed to identify premium, sub-fresh, and …