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• W2885751484 abstract "Hyperspectral imaging (HSI) technology is a novel nondestructive method and has found various applications in the agricultural and food industry. In this chapter, the employment of HSI for meat quality assessment and safety control was summarized. The quality attributes include sensory attributes (color and marbling), chemical attributes (moisture, protein, intramuscular fat, and fatty acids), and technological attributes (pH, tenderness, and water holding capacity (WHC)). The safety attributes mainly include bacterial contamination and freshness determination. The spectral method is described in terms of the basic working principle, fundamental configurations, analysis period, and applications in meat assessment. In addition, the advantages, disadvantages, and problems to be tackled facing the HSI are also discussed. The current studies have demonstrated that HSI technology can be a potential tool to replace the traditional method for online and simultaneous evaluation of multiple quality and safety attributes of meat." @default.
• W2885751484 created "2018-08-22" @default.
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• W2885751484 date "2018-08-01" @default.
• W2885751484 modified "2023-09-30" @default.
• W2885751484 title "Hyperspectral Imaging for Assessing Quality and Safety of Meat" @default.
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• W2885751484 doi "https://doi.org/10.5772/intechopen.74371" @default.
• W2885751484 hasPublicationYear "2018" @default.
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