Prediction of meat quality: application of hyperspectral imaging and Raman spectroscopy
نویسندگان
چکیده
This project investigated the potential application of two spectral approaches hyperspectral imaging in the near infrared (NIR) region and Raman spectroscopy to predict meat quality. Predictions of meat quality included Warner-Bratzler shear force (WBSF), consumer assessed eating quality and fatty acid profiles. In addition, the relationship between WBSF values and sensory acceptability was evaluated using logistic regression.
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