Optical scattering in beef steak to predict tenderness using hyperspectral imaging in the VIS-NIR region
暂无分享,去创建一个
Ashok Samal | Jeyamkondan Subbiah | Renfu Lu | Kim Cluff | Chris R. Calkins | A. Samal | R. Lu | C. Calkins | J. Subbiah | K. Cluff | G. Konda Naganathan | Govindarajan Konda Naganathan
[1] R. Lu,et al. An lctf-based multispectral imaging system for estimation of apple fruit firmness: Part I. Acquisition and characterization of scattering images , 2006 .
[2] Yongliang Liu,et al. Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study. , 2003, Meat science.
[3] R. M. Koch,et al. Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle. , 1994, Journal of animal science.
[4] S. Shackelford,et al. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. , 2000, Journal of animal science.
[5] Renfu Lu,et al. AN LCTF-BASED MULTISPECTRAL IMAGING SYSTEM FOR ESTIMATION OF APPLE FRUIT FIRMNESS: PART II. SELECTION OF OPTIMAL WAVELENGTHS AND DEVELOPMENT OF PREDICTION MODELS , 2006 .
[6] J D Tatum,et al. Using objective measures of muscle color to predict beef longissimus tenderness. , 1997, Journal of animal science.
[7] K. L. Huffman,et al. Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant. , 1996, Journal of animal science.
[8] E. Berg,et al. Characterizing beef muscles with optical scattering and absorption coefficients in VIS-NIR region. , 2007, Meat science.
[9] T. Næs,et al. Prediction of sensory characteristics of beef by near-infrared spectroscopy. , 1994, Meat science.
[10] J. D. Tatum,et al. Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups. , 2003, Journal of animal science.
[11] J D Tatum,et al. Online prediction of beef tenderness using a computer vision system equipped with a BeefCam module. , 2003, Journal of animal science.
[12] D. S. Hale,et al. National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments. , 2007, Meat science.
[13] Gang Yao,et al. Imaging 2D optical diffuse reflectance in skeletal muscle. , 2007, Optics express.
[14] P V Tarrant,et al. Some recent advances and future priorities in research for the meat industry. , 1998, Meat science.
[15] Y. R. Chen,et al. Near-infrared reflectance analysis for predicting beef longissimus tenderness. , 1998, Journal of animal science.
[16] Renfu Lu,et al. Nondestructive measurement of firmness and soluble solids content for apple fruit using hyperspectral scattering images , 2007 .
[17] Gang Yao,et al. Monitoring sarcomere structure changes in whole muscle using diffuse light reflectance. , 2006, Journal of biomedical optics.
[18] W. R. Windham,et al. CALIBRATION OF A PUSHBROOM HYPERSPECTRAL IMAGING SYSTEM FOR AGRICULTURAL INSPECTION , 2003 .
[19] T. Schroeder,et al. In‐Store Valuation of Steak Tenderness , 2001 .
[20] M. Miller,et al. Consumer thresholds for establishing the value of beef tenderness. , 2001, Journal of animal science.
[21] Charlotte Maltin,et al. Determinants of meat quality: tenderness , 2003, Proceedings of the Nutrition Society.
[22] R. Lu,et al. Hyperspectral Scattering for assessing Peach Fruit Firmness , 2006 .
[23] G. Downey,et al. Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm. , 1998, Meat science.
[24] J. Tan,et al. Classification of tough and tender beef by image texture analysis. , 2001, Meat science.
[25] Da-Wen Sun,et al. CLASSIFICATION OF TENDERNESS OF LARGE COOKED BEEF JOINTS USING WAVELET AND GABOR TEXTURAL FEATURES , 2006 .
[26] J. O. Reagan,et al. Consumer impressions of Tender Select beef. , 2001, Journal of animal science.