Myoglobin-Based Classification of Minced Meat Using Hyperspectral Imaging
نویسندگان
چکیده
منابع مشابه
NIR hyperspectral imaging for fat quantification in minced pork
Minced meats are offered to the consumers with different levels of fat. In addition, they are the main ingredients in a large assortment of processed products like hamburgers, patties and sausages. There is a need for a fast determination technique of different chemical composition in minced meat to ensure that the right amount is presented. In this study, a pushbroom hyperspectral imaging syst...
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ژورنال
عنوان ژورنال: Applied Sciences
سال: 2020
ISSN: 2076-3417
DOI: 10.3390/app10196862