Multi-sensor integration approach based on hyperspectral imaging and electronic nose for quantitation of fat and peroxide value of pork meat

The study assessed the feasibility of merging data acquired from hyperspectral imaging (HSI) and electronic nose (e-nose) to develop a robust method for the rapid prediction of intramuscular fat (IMF) and peroxide value (PV) of pork meat affected by temperature and NaCl treatments. Multivariate cali...

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