E-viri
Recenzirano
-
Xiong, Zhenjie; Sun, Da-Wen; Zeng, Xin-An; Xie, Anguo
Journal of food engineering, July 2014, 2014-07-00, 20140701, Letnik: 132Journal Article
•We introduced recent advances in hyperspectral imaging (HSI) systems.•We reviewed applications of detecting quality attributes of red meats using HSI.•We discussed challenges in using HSI such as dimensionality reduction.•Improving hardware and exploiting new algorithms are future trends of HSI. Red meats, such as pork, beef, and lamb meats, play an important role in people’s daily diet as they can provide good protein, vitamins, and minerals to promote human health. Either the meat processing industry or consumers usually evaluate meat quality with some common quality characteristics, which generally encompass microbiological attributes (freshness, spoilage), chemical attributes (fat, protein, moisture), sensory attributes (color, tenderness, flavor) as well as technological attributes (pH, water-holding capability). Manual inspection and chemical detection methods are tedious, time-consuming, and destructive. Consequently, fast and nondestructive methods are required for detecting these attributes in the modern meat industry. Hyperspectral imaging is one of the promising methods, which integrates the merits of imaging and spectroscopy techniques. This paper provides a comprehensive review on the recent development of hyperspectral imaging systems and their applications in detecting some important quality attributes of pork (color, drip loss, pH, marbling, tenderness, chemical compositions), beef (color, pH, tenderness, water-holding capacity, microbial spoilage), as well as lamb (color, drip loss, pH, tenderness, chemical composition). Finally, the future potential of hyperspectral imaging is also discussed.
![loading ... loading ...](themes/default/img/ajax-loading.gif)
Vnos na polico
Trajna povezava
- URL:
Faktor vpliva
Dostop do baze podatkov JCR je dovoljen samo uporabnikom iz Slovenije. Vaš trenutni IP-naslov ni na seznamu dovoljenih za dostop, zato je potrebna avtentikacija z ustreznim računom AAI.
Leto | Faktor vpliva | Izdaja | Kategorija | Razvrstitev | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Baze podatkov, v katerih je revija indeksirana
Ime baze podatkov | Področje | Leto |
---|
Povezave do osebnih bibliografij avtorjev | Povezave do podatkov o raziskovalcih v sistemu SICRIS |
---|
Vir: Osebne bibliografije
in: SICRIS
To gradivo vam je dostopno v celotnem besedilu. Če kljub temu želite naročiti gradivo, kliknite gumb Nadaljuj.