About: Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging

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article by Dan Liu et al published 10 June 2014 in Food and Bioprocess Technology

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rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в червні 2014 (uk) im Juni 2014 veröffentlichter wissenschaftlicher Artikel (de) article by Dan Liu et al published 10 June 2014 in Food and Bioprocess Technology (en)
publication date	wds:Q59239866-CFC3774B-94B7-4DBF-B236-8A84B02F75C3
publication date	2014-06-10 00:00:00Z (xsd:dateTime)
exact match	wds:Q59239866-0EA241A5-130B-454A-AC04-26FFEFCD2A67
exact match	https://scigraph.springernature.com/pub.10.1007/s11947-014-1327-5
cites work	wds:Q59239866-02A1B085-7166-4633-A030-8253C076317D wds:Q59239866-11643A90-261A-4FAF-B70A-4E0E52BBBA75 wds:Q59239866-4E7FE2BA-6691-4866-9C6F-16BD7A3CE52C wds:Q59239866-5042C970-E4E6-4DE9-AEF6-23918BDA9F91 wds:Q59239866-582D300F-11DF-4236-97DE-FA1DA76C4A4C wds:Q59239866-5FB2FCA9-8B7B-456B-9E34-0698952F3A00 wds:Q59239866-658CF90F-9562-47A0-95AA-41C1B83052C7 wds:Q59239866-66E76F63-0230-4648-AA5A-4AE7CEFC1F96 wds:Q59239866-6C2EDB53-8074-40D8-85D3-610C0ED9359D wds:Q59239866-6D8F2CDA-85BD-472D-B6BC-16B856162091 wds:Q59239866-6F74F3D2-9D55-4DF7-BCDB-FBAA6DEE1CFD wds:Q59239866-7D85CFEB-4B1A-4CA5-B14E-998D5E348CD0 wds:Q59239866-82C51EAA-EF68-40BC-8518-9AC7537DC5DC wds:Q59239866-841277CF-6A55-46F5-987F-F69CA45408B7 wds:Q59239866-908B98BF-F11C-4750-8417-80169BBB0915 wds:Q59239866-90F58DDD-378A-4385-8401-32BA4E489D64 wds:Q59239866-A12E1211-B27F-474A-95AC-9E458D2D808A wds:Q59239866-A35021C4-93E1-4452-B309-D471C397BEE9 wds:Q59239866-B0359B5C-7407-4C9D-84A2-2CCA09BD3523 wds:Q59239866-B7A625BF-E400-4807-9801-93764D92793E wds:Q59239866-C65083F8-C35B-4033-9B22-8755012C92D4 wds:Q59239866-CE0ABC41-C155-4F39-91BC-1E5A8A9FF47C wds:Q59239866-DDB2FAD0-CE5F-4701-BE74-1465B255AA7E wds:Q59239866-E4A4DE96-4231-4CFB-9B21-7F0F863C3044 wds:Q59239866-E66F4B88-E907-4AF3-AE68-B9C787FBCD2F wds:Q59239866-EEFACDB2-CBC4-4232-BB1C-46EFB961BCB1 wds:Q59239866-F5005A7F-EF42-4733-AA7C-739764BC1AFC wds:Q59239866-FB43C23C-63A0-49E5-B2C1-35DF927852B3
cites work	PLS-regression: a basic tool of chemometrics Principal component analysis Myoglobin-induced lipid oxidation. A review Current research in meat color Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique. Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams. Simultaneous determination of tenderness and Escherichia coli contamination of pork using hyperspectral scattering technique. Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging Application of long-wave near infrared hyperspectral imaging for measurement of color distribution in salmon fillet Application of NIR hyperspectral imaging for discrimination of lamb muscles Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging Quality classification of cooked, sliced turkey hams using NIR hyperspectral imaging system Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples Comparison of three methods for classification of pizza topping using different colour space transformations Desorption isotherms for cooked and cured beef and pork Preservation of kiwifruit coated with an edible film at ambient temperature Rapid cooling of porous and moisture foods by using vacuum cooling technology Comparison and selection of EMC/ERH isotherm equations for rice Low Temperature Moisture Transfer Characteristics of Barley: Thin-Layer Models and Equilibrium Isotherms Noncontact salt and fat distributional analysis in salted and smoked salmon fillets using X-ray computed tomography and NIR interactance imaging. Reducing salt: A challenge for the meat industry Prediction of the time evolution of pH in meat Salted cod manufacturing: influence of salting procedure on process yield and product characteristics Rapid detection of Escherichia coli contamination in packaged fresh spinach using hyperspectral imaging. Prediction of moisture, color and pH in cooked, pre-sliced turkey hams by NIR hyperspectral imaging system Non-destructive prediction of salt contents and water activity of porcine meat slices by hyperspectral imaging in a salting process
author name string	wds:Q59239866-086CEFE5-28A6-4C0B-9DF8-37124F2F0EF2 wds:Q59239866-2A98751E-BD22-4005-B509-A71DC1E66CC2 wds:Q59239866-2EA38F2C-D8D1-4E07-851C-B9019C020A2C wds:Q59239866-52D22346-68F0-448B-B703-13B3B9AD7E8C wds:Q59239866-73B2EE85-EBC9-4E05-A740-E3F96F390DB5 wds:Q59239866-9C52F5F5-5AA6-4E31-ACCE-A1DF075450F0
author name string	Dan Liu Ji Ma Xin-An Zeng Hongbin Pu Jiahuan Qu Wenhong Gao
rdfs:label	Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging (en) Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging (nl)
skos:prefLabel	Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging (en) Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging (nl)
name	Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging (en) Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging (nl)
author	wds:Q59239866-28DE155B-6D2E-4341-AD0D-ED37A9A3E28C
author	Da-Wen Sun
title	wds:Q59239866-89F658A5-332C-4B47-96CB-CB564DCDD622
title	Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging (en)
page(s)	wds:Q59239866-3C6CFE4A-C56D-41AF-8951-0C89FF3A559F
page(s)	3100-3108
instance of	wds:Q59239866-BA3C14B2-3D64-47B5-9D70-53835A119C5F
instance of	scholarly article
published in	wds:Q59239866-DB8D8E77-AAB5-4D8F-B1DA-8A89AF7F1B3B
published in	Food and Bioprocess Technology
issue	wds:Q59239866-0AF7ABF1-D273-4031-A105-36249F114780
volume	wds:Q59239866-57FEE446-B37C-4EBF-8D70-D78D6A494626
issue	11
volume	7
DOI	wds:Q59239866-672AC5F6-9E38-4327-91E7-4BB0A4DC638C
DOI	http://dx.doi.org/10.1007/S11947-014-1327-5
DOI	10.1007/S11947-014-1327-5

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