C. Craigie

发表

Comparison between near infrared spectroscopy and hyperspectral imaging in predicting beef eating quality

S. Marshall, Tong Qiao, Jinchang Ren, 2014 .

Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat.

Reinhard Klette, Wei Qi Yan, Wouter Saeys, 2018, Meat science.

Application of Hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb M. longissimus lumborum at 24h post mortem.

M. M. Reis, C. Craigie, A. Charteris, 2017, Meat science.

Non-invasive spectroscopic and imaging systems for prediction of beef quality in a meat processing pilot plant.

M. M. Reis, C. Craigie, C. Wong, 2020, Meat science.

Quantitative Prediction of Beef Quality Using Visible and NIR Spectroscopy with Large Data Samples Under Industry Conditions

Stephen Marshall, Jinchang Ren, Jaime Zabalza, 2015 .

Qiao, T. and Ren, J. and Craigie, C. and Zabalza, J. and Maltin, Ch. and Marshall, S (2015) Quantitative prediction of beef quality using visible and NIR spectroscopy with large data samples under industry

Tong Qiao, Jinchang Ren, J. Zabalza, 2018 .

Assessment of atherogenic index, long-chain omega-3 fatty acid and phospholipid content of prime beef: a survey of commercially sourced New Zealand Wagyu and Angus beef cattle

C. Craigie, D. Cameron-Smith, A. Jonker, 2020 .

A global calibration model for prediction of intramuscular fat and pH in red meat using hyperspectral imaging.

M. M. Reis, C. Craigie, M. Al-Sarayreh, 2020, Meat science.

Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers

C. Craigie, G. Wu, H. Ho, 2019, Journal of Food Quality.

Rapid discrimination of intact beef, venison and lamb meat using Raman spectroscopy.

C. Craigie, K. Gordon, T. Hicks, 2020, Food chemistry.

Qiao, Tong and Ren, Jinchang and Craigie, Cameron and Zabalza, Jaime and Maltin, Charlotte and Marshall, Stephen (2014) Comparison between near infrared spectroscopy and hyperspectral imaging in predicting beef eating quality. In: Hyperspectral Imaging and Applications Conference

S. Marshall, Tong Qiao, Jinchang Ren, 2018 .

Fusion of three spectroscopic techniques for prediction of fatty acid in processed lamb.

C. Craigie, M. Loeffen, K. Gordon, 2022, Meat science.

The relationship between video image analysis (VIA), visual classification, and saleable meat yield of sirloin and fillet cuts of beef carcasses differing in breed and gender

C. Craigie, C. Maltin, L. Bünger, 2013 .

Quantitative Prediction of Beef Quality Using Visible and NIR Spectroscopy with Large Data Samples Under Industry Conditions

J. Zabalza, C. Craigie, J. Ren, 2015, Journal of Applied Spectroscopy.

Assessing the meat quality of venison short-loin from farmed red deer using visible-near infrared spectroscopy

C. Craigie, C. Maltin, R. Roehe, 2014 .

Effect of fast freezing then thaw-aging on meat quality attributes of lamb M. longissimus lumborum.

C. Craigie, Y. H. Kim, M. Farouk, 2019, Animal science journal = Nihon chikusan Gakkaiho.

Potential of in-plant intramuscular fat predictions to enable sheep breeders to incorporate consumer preferences in breeding programmes.

C. Craigie, J. McEwan, K. Dodds, 2023, Meat science.

The prediction of carcass composition and tissue distribution in beef cattle using ultrasound scanning at the start and/or end of the finishing period.

Geoff Simm, E. A. Navajas, Nuria Prieto, 2010 .

A review of the development and use of video image analysis (VIA) for beef carcass evaluation as an alternative to the current EUROP system and other subjective systems.

C R Craigie, E A Navajas, R W Purchas, 2012, Meat science.

Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat.

C. Craigie, M. Font-i-Furnols, C. Realini, 2020, Meat science.

The effect of sex on some carcass and meat quality traits in Texel ewe and ram lambs

C. Craigie, C. Maltin, N. Lambe, 2011 .

Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattle.

C. Craigie, A. Subbaraj, K. Fraser, 2018, Meat science.

Effect of feeding forage or concentrate starter diets in early life on life-time growth, carcass traits and meat quality of Wagyu × Friesian cattle

C. Craigie, M. A. Khan, K. Taukiri, 2020 .

Feeding concentrate versus forage-based starter diets during early life to Holstein Friesian bull calves: growth, rumen fermentation, metabolic response, feed efficiency and beef production

C. Craigie, S. McCoard, J. Koolaard, 2023, New Zealand Journal of Agricultural Research.

Evaluating low- mid- and high-level fusion strategies for combining Raman and infrared spectroscopy for quality assessment of red meat.

C. Craigie, K. Gordon, M. Farouk, 2021, Food chemistry.

Comprehensive Evaluation of Parameters Affecting One-Step Method for Quantitative Analysis of Fatty Acids in Meat

M. M. Reis, C. Craigie, M. G. Reis, 2019, Metabolites.

Effects of additional electrical stimulation and pre-rigor conditioning temperature on the ageing potential of hot-boned bovine muscles

C. Craigie, M. Farouk, M. Staincliffe, 2019, Asian-Australasian journal of animal sciences.

Effective compression of hyperspectral imagery using improved three dimensional discrete cosine transform

Stephen Marshall, Jinchang Ren, Cameron Craigie, 2013, 2013 6th UK, Europe, China Millimeter Waves and THz Technology Workshop (UCMMT).

Singular spectrum analysis for improving hyperspectral imaging based beef eating quality evaluation

Stephen Marshall, Jinchang Ren, Jaime Zabalza, 2015, Comput. Electron. Agric..

A rapid method of hypercube stitching for snapshot multi-camera system

Mahmoud Al-Sarayreh, Marlon M. Reis, M. M. Reis, 2020, 2020 35th International Conference on Image and Vision Computing New Zealand (IVCNZ).

Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat.

M. M. Reis, C. Craigie, R. Klette, 2018, Meat science.