Qiao, Tong and Ren, Jinchang and Craigie, Cameron and Zabalza, Jaime and Maltin, Charlotte and Marshall, Stephen (2014) Comparison between near infrared spectroscopy and hyperspectral imaging in predicting beef eating quality. In: Hyperspectral Imaging and Applications Conference (HSI 2014), 2014-10-15 - 2014-10-16, Ricoh Arena.
Qiao_etal_HSI2014_near_infrared_spectroscopy_and_hyperspectral_imaging.pdf - Accepted Author Manuscript
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Consumer perception of beef quality has been shown to be largely dependent upon three factors, which are tenderness, juiciness and flavour. Usually, objective evaluation of tenderness can be achieved by measuring the mechanical properties of the beef sample using slice shear force (SSF). The other two factors, juiciness and flavour are assessed by a sensory taste panel. Ultimate pH has a relationship to both juiciness and tenderness. However, both shear force tests and pH tests are unfeasible for fast-paced industry on-line use because they are costly, time-consuming and destructive. Thus, the aim of the present experiment was to develop an efficient approach to quantify shear force and pH as indicators of beef eating quality.
|Item type:||Conference or Workshop Item (Paper)|
|Keywords:||hyperspectral Imaging, near-infrared spectroscopy, beef quality prediction, Electrical engineering. Electronics Nuclear engineering, Agriculture (General), Electrical and Electronic Engineering, Food Science|
|Subjects:||Technology > Electrical engineering. Electronics Nuclear engineering
Agriculture > Agriculture (General)
|Department:||Faculty of Engineering > Electronic and Electrical Engineering
Technology and Innovation Centre > Sensors and Asset Management
|Depositing user:||Pure Administrator|
|Date Deposited:||13 Mar 2015 16:05|
|Last modified:||29 Mar 2017 08:15|