Research on non-destructive detection of chilled meat quality based on hyperspectral technology combined with different data processing methods

Research on non-destructive detection of chilled meat quality based on hyperspectral technology combined with different data processing methods

This study utilized hyperspectral technology in conjunction with chemometric methods for the non-destructive assessment of chilled meat quality. Average spectra were extracted from regions of interest within hyperspectral images and further optimized using seven preprocessing techniques: S-G, SNV, M...

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Bibliographic Details
Main Authors: Zeyu Xu, Yu Han, Shuai Chen, Dianbo Zhao, Huanli Yao, Jiale Hao, Junguang Li, Ke Li, Shengjie Li, Yanhong Bai
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-07-01
Series:Frontiers in Nutrition
Subjects:
chilled meat
hyperspectral
wavelength selection
total volatile basic nitrogen
total viable count
non-destructive detection
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2025.1623671/full
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https://www.frontiersin.org/articles/10.3389/fnut.2025.1623671/full

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