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To improve the sanitary quality and safety evaluation of meat products, we present a rapid and non-destructive method based on multispectral imaging in the visible and near infrared (NIR) regions to determine the aerobic plate count (APC) in cooked pork sausages. Multispectral images of 75 samples were captured during storage at 4°C for 28days, and the spectra among the acquired images were extracted...
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