Non-Destructive Detection of Meat Quality Based on Multiple Spectral Dimension Reduction Methods by Near-Infrared Spectroscopy
The potential of four dimension reduction methods for near-infrared spectroscopy was investigated, in terms of predicting the protein, fat, and moisture contents in lamb meat. With visible/near-infrared spectroscopy at 400–1050 nm and 900–1700 nm, respectively, calibration models using partial least...
Main Authors: | Xiaochun Zheng, Li Chen, Xin Li, Dequan Zhang |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-01-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/2/300 |
Similar Items
-
Non-Destructive Evaluation of the Leaf Nitrogen Concentration by In-Field Visible/Near-Infrared Spectroscopy in Pear Orchards
by: Jie Wang, et al.
Published: (2017-03-01) -
Improving the non-destructive maturity classification model for durian fruit using near-infrared spectroscopy
by: Sirirak Ditcharoen, et al.
Published: (2023-03-01) -
Differentiation of South African Game Meat Using Near-Infrared (NIR) Spectroscopy and Hierarchical Modelling
by: Kiah Edwards, et al.
Published: (2020-04-01) -
Non-Destructive Techniques for the Analysis and Evaluation of Meat Quality and Safety: A Review
by: Xiaohong Wu, et al.
Published: (2022-11-01) -
Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible—Near-Infrared Spectroscopy and Chemometrics
by: Amna Sahar, et al.
Published: (2019-10-01)