کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502552 | 1554050 | 2018 | 23 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat
ترجمه فارسی عنوان
شیمیدرمانی و تصویربرداری هیپرپرترورافی برای ارزیابی ویژگی های شیمیایی، بافتی و ساختاری گوشت استفاده شده است
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Spectroscopy 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 144, October 2018, Pages 100-109
Journal: Meat Science - Volume 144, October 2018, Pages 100-109
نویسندگان
Marlon M. Reis, Robbe Van Beers, Mahmoud Al-Sarayreh, Paul Shorten, Wei Qi Yan, Wouter Saeys, Reinhard Klette, Cameron Craigie,