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dc.contributor.authorReis, Men_NZ
dc.contributor.authorAl-Sarayreh,, Men_NZ
dc.contributor.authorYan, W-Qen_NZ
dc.contributor.authorKlette, Ren_NZ
dc.date.accessioned2018-09-25T23:31:10Z
dc.date.available2018-09-25T23:31:10Z
dc.date.copyright2018-12-12en_NZ
dc.identifier.citationMeat Science, Volume 144, October 2018, Pages 100-109
dc.identifier.issn0309-1740en_NZ
dc.identifier.urihttp://hdl.handle.net/10292/11822
dc.description.abstractSpectroscopy in the visible near-infrared spectral (Vis-NIRS) range combined with imaging techniques (hyperspectral imaging, HSI) allows assessment of chemical composition, texture, and meat structure. The use of HSI in the meat and food industry has observed a significant growth in the last decade, yet its use for assessment of meat it is not optimal yet. The application of HSI for assessment of meat is reviewed with focus on its ability to capture meat unique chemical and structural characteristics. While HSI is widely used for assessment of chemical composition, a limited number of evidences on its ability to handle the effect of different sources of variation on the assessment is found. The use of spatially resolved spectroscopy has been able to detect structural information related to animal background, muscle type, rigor process and ageing. Similarly the use of texture features seem to capture unique characteristics of meat.
dc.publisherElsevier
dc.relation.urihttps://www.sciencedirect.com/science/article/pii/S0309174018300780?via%3Dihuben_NZ
dc.rightsCopyright © 2018 Elsevier Ltd. All rights reserved. This is the author’s version of a work that was accepted for publication in (see Citation). Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. The definitive version was published in (see Citation). The original publication is available at (see Publisher's Version).
dc.subjectHyperspectral imaging; Chemometrics; Light scattering; Meat; Texture; Spatially resolved spectroscopy
dc.titleChemometrics and Hyperspectral Imaging Applied to Assessment of Chemical, Textural and Structural Characteristics of Meaten_NZ
dc.typeJournal Article
dc.rights.accessrightsOpenAccessen_NZ
dc.identifier.doi10.1016/j.meatsci.2018.05.020en_NZ
aut.relation.endpage18
aut.relation.pages18
aut.relation.startpage1
aut.relation.volume143en_NZ
pubs.elements-id338091
aut.relation.journalMeat Scienceen_NZ


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