Quality Evaluation of Beef and Pork

Govindarajan Konda Naganathan, Kim Cluff, Ashok Samal, Chris Calkins, Jeyamkondan Subbiah

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations


The meat industry is the largest food industry in the United States. There exists a need for objective, non-invasive systems for sorting meat based on quality traits to facilitate marketing. Hyperspectral imaging has a great potential to fulfill the need, as it can collect both spatial (structural) and spectral (biochemical) information on the meat surface. This section will focus on hyperspectral imaging of beef and pork.

Original languageEnglish (US)
Title of host publicationFood Engineering Series
Number of pages23
StatePublished - 2015

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297


  • Drip Loss
  • Hyperspectral Imaging
  • Hyperspectral Imaging System
  • Optical Scattering
  • Video Image Analysis

ASJC Scopus subject areas

  • Food Science
  • Bioengineering
  • Mechanical Engineering
  • Process Chemistry and Technology


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