Add to ORKGIn this study, beef slices seasoned with salt (S) and salt and vinegar (S+V) were dried at 60 °C in a convective drier and the development of moisture ratio (MR) and colour change (ΔE) was compared to blind samples (B). Hyperspectral imaging (HSI) was applied to create prediction models for moisture content and L, a* and b* values. Regression coefficients of >0.9 could be achieved related to each pre-treatment, but also for combined data of all the pre-treatments
Beef tenderness is an important palatability trait and is related to consumer satisfaction. In this ...
A hyperspectral imaging apparatus was developed and assembled to predict 14 d tenderness of beef ste...
peer-reviewedThere is a need to develop a rapid technique to provide real time information on the mi...
In this study, beef slices seasoned with salt (S) and salt and vinegar (S+V) were dried at 60 °C in ...
Drying behavior and instrumental color development of beef slices untreated or pretreated with salt ...
Organic food is regarded as more sustainable compared to other processing forms, however, usually on...
Drying of foods is one of the oldest food preservation techniques, but it gains particular importanc...
The drying of meat has a long tradition as a preservation method and dried meat states a valuable pr...
The drying behavior of fresh, matured, and frozen beef, marinated with 0.5% salt, 1% salt, salt and ...
In this study, partial least square (PLS) regression models were developed to predict moisture conte...
As an emerging technology, hyperspectral imaging (HSI) providesa unique non-destructive way of analy...
The quality of dried meat products and the drying kinetics significantly depends on the status of th...
Beef tenderness is an important palatability trait and is related to consumer satisfaction. In this ...
A hyperspectral imaging apparatus was developed and assembled to predict 14 d tenderness of beef ste...
peer-reviewedThere is a need to develop a rapid technique to provide real time information on the mi...
In this study, beef slices seasoned with salt (S) and salt and vinegar (S+V) were dried at 60 °C in ...
Drying behavior and instrumental color development of beef slices untreated or pretreated with salt ...
Organic food is regarded as more sustainable compared to other processing forms, however, usually on...
Drying of foods is one of the oldest food preservation techniques, but it gains particular importanc...
The drying of meat has a long tradition as a preservation method and dried meat states a valuable pr...
The drying behavior of fresh, matured, and frozen beef, marinated with 0.5% salt, 1% salt, salt and ...
In this study, partial least square (PLS) regression models were developed to predict moisture conte...
As an emerging technology, hyperspectral imaging (HSI) providesa unique non-destructive way of analy...
The quality of dried meat products and the drying kinetics significantly depends on the status of th...
Beef tenderness is an important palatability trait and is related to consumer satisfaction. In this ...
A hyperspectral imaging apparatus was developed and assembled to predict 14 d tenderness of beef ste...
peer-reviewedThere is a need to develop a rapid technique to provide real time information on the mi...