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A rapid nondestructive method based on hyperspectral scattering technique for simultaneous determination of pork tenderness and Escherichia coli (E. coli) contamination was studied in the research. The hyperspectral scattering images of thirty-one pork samples were collected in 400–1100nm, and the scattering profiles were then fitted by Lorentzian distribution function to give three parameters a (asymptotic...
The objective of this study was to assess the beef-marbling grade using hyperspectral imaging technology. A hyperspectral scanning imaging system was developed to collect hyperspectral images in the spectral region of 400–1100 nm. Original turned line-scanning hyperspectral images were transformed into three-dimensional spectral data with a computer program developed by authors. The maximal ratio...
Spoilage in beef is the result of decomposition and the formation of metabolites caused by the growth and enzymatic activity of microorganisms. There is still no technology for the rapid, accurate and non-destructive detection of bacterially spoiled or contaminated beef. In this study, hyperspectral imaging technique was exploited to measure biochemical changes within the fresh beef. Fresh beef rump...
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