Pork quality and marbling level assessment using a hyperspectral imaging system

Pork quality is usually evaluated subjectively based on color, texture and exudation characteristics of the meat. In this study, a hyperspectral imaging-based technique was evaluated for rapid, accurate and objective assessment of pork quality. In addition, marbling level was also automatically dete...

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Veröffentlicht in:	Journal of food engineering 2007-11, Vol.83 (1), p.10-16
Hauptverfasser:	Qiao, Jun, Ngadi, Michael O., Wang, Ning, Gariépy, Claude, Prasher, Shiv.O.
Format:	Artikel
Sprache:	eng
Schlagworte:	Assessments Biological and medical sciences Classification Cluster analysis color Exudation Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects hyperspectral imagery Hyperspectral imaging image analysis Marbling Meat Meat and meat product industries meat quality Neural network neural networks PCA Pork Pork quality principal component analysis rapid methods Spectra Texture
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