NIRS and machine learning algorithms as a non-invasive technique to discriminate and classify cooked broiler and duck meat
This study investigated the utilization of near-infrared spectroscopy (NIRS) and machine learning methodologies to differentiate cooked broiler and duck meat. Nearinfrared spectral data were acquired using a portable spectrometer (700–1100 nm) from 40 samples (20 broilers and 20 duck breasts). The d...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002926 |
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