TY - CHAP
T1 - Quality Evaluation of Beef and Pork
AU - Konda Naganathan, Govindarajan
AU - Cluff, Kim
AU - Samal, Ashok
AU - Calkins, Chris
AU - Subbiah, Jeyamkondan
N1 - Publisher Copyright:
© 2015, Springer Science+Business Media New York.
PY - 2015
Y1 - 2015
N2 - 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.
AB - 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.
KW - Drip Loss
KW - Hyperspectral Imaging
KW - Hyperspectral Imaging System
KW - Optical Scattering
KW - Video Image Analysis
UR - http://www.scopus.com/inward/record.url?scp=85060737648&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85060737648&partnerID=8YFLogxK
U2 - 10.1007/978-1-4939-2836-1_10
DO - 10.1007/978-1-4939-2836-1_10
M3 - Chapter
AN - SCOPUS:85060737648
T3 - Food Engineering Series
SP - 251
EP - 273
BT - Food Engineering Series
PB - Springer
ER -