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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 from the region of interest (ROI) of hyperspectral images over the wavelength region of 400–1000nm and 9 characteristic spectral variables were then selected by principal components analysis (PCA). Meanwhile, gray-level...
The feasibility of using hyperspectral imaging technique (1000–2500nm) for predicting moisture content (MC) during the salting process of porcine meat was assessed. Different spectral profiles including reflectance spectra (RS), absorbance spectra (AS) and Kubelka–Munk spectra (KMS) were examined to investigate the influence of spectroscopic transformations on predicting moisture content of salted...
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