Prediction of beef quality attributes using VIS/NIR hyperspectral scattering imaging technique

By Jian-hu Wu, Yankun Peng, Yong-yu Li, Wei Wang, Jing-jing Chen, S. Dhakal. 2012

98 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Animal Science and Zoology

View Paper: https://www.semanticscholar.org/paper/a2858b54d7310725adcad31b32fd1ace7777f3fe

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In Analytical Chemistry

1. Da‐Wen Sun
2. Hongbin Pu
3. Di Wu
4. Ji Ma
5. Xin‐an Zeng
6. Feifei Tao
7. M. Kamruzzaman
8. Dan Liu

In Animal Science and Zoology

1. Da‐Wen Sun
2. Hongbin Pu
3. Ji Ma
4. Di Wu
5. Xin‐an Zeng
6. Dan Liu
7. M. Kamruzzaman
8. Feifei Tao

Citations in the corpus

• Hyperspectral Imaging Applications in Agriculture and Agro-Food Product Quality and Safety Control: A Review (2013, methodology): “Recently, a VIS/NIR-HSI (400–1,100 nm) was used to predict the beef color parameters and tenderness (Warner-Bratzler shear force) of Luxi cattle between 25 and 36 months old, at carcass weights of 280–450 kg (69).”
• A Nondestructive Method for Prediction of Total Viable Count in Pork Meat by Hyperspectral Scattering Imaging (2014, background): “…Yoon et al. 2011), to evaluate meat quality (ElMasry et al. 2011; Kamruzzaman et al. 2012; Liu et al. 2010; Qiao et al. 2007; Talens et al. 2013; Wu et al. 2012), and to detect the bacterial contamination of meat and vegetables (Barbin et al. 2013; Feng and Sun 2013; Feng et al. 2013; Peng et…”
• Application of Wavelet Analysis to Spectral Data for Categorization of Lamb Muscles (2014, background): “…and color in pork (Qiao et al. 2007), identification of fresh and frozen-thawed pork (Barbin et al. 2013), prediction of tenderness and color parameters in beef (Wu et al. 2012), identification of diseased chickens (Chao et al. 2007), and discrimination of lamb muscles (Kamruzzaman et al. 2011).”
• Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry (2014, methodology): “…1,023 7 Cluff et al. (2008) Tenderness of beef 485, 533, 680, 772 4 Peng and Wu (2008) Tenderness of beef 485, 524, 541, 645, 700, 720, 780, 820 8 Wu et al. (2012c) L* of beef 653, 678, 722, 868, 875, 920, 1,050 7 a* of beef 465, 575, 614, 635, 671, 724, 978 7 b* of beef 486, 524, 540, 645, 700,…”
• Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part II: Applications (2013, methodology): “Recently, Wu et al. (2010) obtained a better correlation coefficient of 0.86 for WBSF determination using hyperspectral scattering imaging technique and they further improved the correlation coefficient into 0.91 (Wu et al., 2012d).”