Combination of spectra and texture data of hyperspectral imaging for prediction and visualization of palmitic acid and oleic acid contents in lamb meat
C Wang, S Wang, X He, L Wu, Y Li, J Guo - Meat Science, 2020 - Elsevier
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 …
improve the prediction of the C16: 0 and C18: 1 n9 contents for lamb was explored. 29 and …
Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regression
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 …
near-infrared (NIR) range of 900–1700nm for non-destructive prediction of chemical …
Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging technique
Freezing, heating, and pickling are common processes for pork meats. Unsaturated fatty
acids including monounsaturated fatty acids and polyunsaturated fatty acids are …
acids including monounsaturated fatty acids and polyunsaturated fatty acids are …
Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat
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 …
features in order to improve pH prediction for salted pork. Average spectra were extracted …
Hierarchical variable selection for predicting chemical constituents in lamb meats using hyperspectral imaging
Hierarchical variable selection method (UVE–SPA–CSA) based on uninformative variable
elimination (UVE), successive projections algorithm (SPA) and clonal selection algorithm …
elimination (UVE), successive projections algorithm (SPA) and clonal selection algorithm …
Chemical spoilage extent traceability of two kinds of processed pork meats using one multispectral system developed by hyperspectral imaging combined with …
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 …
spoilage extent of the raw meat used for two kinds of processed meats was investigated …
Application of hyperspectral imaging for characterization of intramuscular fat distribution in beef
In this study, a hyperspectral imaging system in the spectral region of 400–1000 nm was
used for visualization and determination of intramuscular fat concentration in beef samples …
used for visualization and determination of intramuscular fat concentration in beef samples …
Prediction of some quality attributes of lamb meat using near-infrared hyperspectral imaging and multivariate analysis
The goal of this study was to explore the potential of near-infrared (NIR) hyperspectral
imaging in combination with multivariate analysis for the prediction of some quality attributes …
imaging in combination with multivariate analysis for the prediction of some quality attributes …
Predicting intramuscular fat content variations in boiled pork muscles by hyperspectral imaging using a novel spectral pre-processing technique
For better predicting intramuscular fat contents in pork muscles using hyperspectral imaging,
a novel correlation optimised warping (COW) technique was employed with the first …
a novel correlation optimised warping (COW) technique was employed with the first …
Integration of spectral and textural data for enhancing hyperspectral prediction of K value in pork meat
K value is an important freshness indicator of meat. This study investigated the integration of
spectral and textural data for enhancing the hyperspectral prediction ability of K value in …
spectral and textural data for enhancing the hyperspectral prediction ability of K value in …
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