It is well known that the eating quality of beef has a significant influence on the repurchase behavior of consumers. There are several key factors which affect the perception of quality including color, tenderness, juiciness and flavor. To support consumers repurchase choices, there is a need for an objective measurement of quality that could be applied to meat prior to its sale. Objective approaches such as offered by spectral technologies may be useful, but the analytical algorithms used remain to be optimized. For visible and near infrared (VISNIR) spectroscopy, Partial Least Squares Regression (PLSR) is a widely used technique for meat related quality modeling and prediction. In this paper, a Support Vector Machine (SVM) based machine ...
peer-reviewedThe potential of visible–near-infrared (Vis–NIR) spectroscopy to predict physico-chemic...
Background: The possibility of assessing meat quality traits over the meat chain is strongly limited...
This review is aimed at providing an overview of recent advances made in the field of meat quality p...
It is well known that the eating quality of beef has a significant influence on the repurchase behav...
Contributed to: 60th Annual Meeting of the European Association for Animal Production. Book of abstr...
Visible and near infrared reflectance (Vis-NIR, 350 to 1800 nm), and near infrared transmittance (NI...
The aim of this study was to assess the on-line implementation of visible and near infrared reflecta...
The aim of this study was to test the ability of visible-near infrared (Vis-NIR) reflectance spectro...
Nowadays, meat quality assessment attracts increasing attention in hyperspectral imaging as it provi...
As an emerging technology, hyperspectral imaging (HSI) providesa unique non-destructive way of analy...
The main definition for meat quality should include factors that affect consumer appreciation of the...
The potential of four dimension reduction methods for near-infrared spectroscopy was investigated, i...
The aims of this study were 1) to investigate the potential application of near-infrared spectroscop...
The use of near-infrared spectrometers (NIRS) for predicting meat quality traits directly in the aba...
Visible and near infrared reflectance spectroscopy was used to predict pH at 24 hours(pH 24 ) post-m...
peer-reviewedThe potential of visible–near-infrared (Vis–NIR) spectroscopy to predict physico-chemic...
Background: The possibility of assessing meat quality traits over the meat chain is strongly limited...
This review is aimed at providing an overview of recent advances made in the field of meat quality p...
It is well known that the eating quality of beef has a significant influence on the repurchase behav...
Contributed to: 60th Annual Meeting of the European Association for Animal Production. Book of abstr...
Visible and near infrared reflectance (Vis-NIR, 350 to 1800 nm), and near infrared transmittance (NI...
The aim of this study was to assess the on-line implementation of visible and near infrared reflecta...
The aim of this study was to test the ability of visible-near infrared (Vis-NIR) reflectance spectro...
Nowadays, meat quality assessment attracts increasing attention in hyperspectral imaging as it provi...
As an emerging technology, hyperspectral imaging (HSI) providesa unique non-destructive way of analy...
The main definition for meat quality should include factors that affect consumer appreciation of the...
The potential of four dimension reduction methods for near-infrared spectroscopy was investigated, i...
The aims of this study were 1) to investigate the potential application of near-infrared spectroscop...
The use of near-infrared spectrometers (NIRS) for predicting meat quality traits directly in the aba...
Visible and near infrared reflectance spectroscopy was used to predict pH at 24 hours(pH 24 ) post-m...
peer-reviewedThe potential of visible–near-infrared (Vis–NIR) spectroscopy to predict physico-chemic...
Background: The possibility of assessing meat quality traits over the meat chain is strongly limited...
This review is aimed at providing an overview of recent advances made in the field of meat quality p...