Abstract
| Language | English |
|---|---|
| Number of pages | 2 |
| Publication status | Published - Oct 2014 |
| Event | Hyperspectral Imaging and Applications Conference (HSI 2014) - Ricoh Arena, Coventry, United Kingdom Duration: 15 Oct 2014 → 16 Oct 2014 |
Conference
| Conference | Hyperspectral Imaging and Applications Conference (HSI 2014) |
|---|---|
| Country | United Kingdom |
| City | Coventry |
| Period | 15/10/14 → 16/10/14 |
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Keywords
- hyperspectral Imaging
- near-infrared spectroscopy
- beef quality prediction
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Comparison between near infrared spectroscopy and hyperspectral imaging in predicting beef eating quality. / Qiao, Tong; Ren, Jinchang; Craigie, Cameron; Zabalza, Jaime; Maltin, Charlotte; Marshall, Stephen.
2014. Paper presented at Hyperspectral Imaging and Applications Conference (HSI 2014), Coventry, United Kingdom.Research output: Contribution to conference › Paper
TY - CONF
T1 - Comparison between near infrared spectroscopy and hyperspectral imaging in predicting beef eating quality
AU - Qiao, Tong
AU - Ren, Jinchang
AU - Craigie, Cameron
AU - Zabalza, Jaime
AU - Maltin, Charlotte
AU - Marshall, Stephen
PY - 2014/10
Y1 - 2014/10
N2 - 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.
AB - 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.
KW - hyperspectral Imaging
KW - near-infrared spectroscopy
KW - beef quality prediction
UR - http://www.hsi2014.com/
UR - http://www.hsi2014.com/wp-content/uploads/2014/10/p1-Comparison-between-near-infrared-spectroscopy-and-hyperspectral-imaging-in-predicting-beef-eating-quality.pdf
M3 - Paper
ER -