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Rapid Identification and Visualization of Jowl Meat Adulteration in Pork Using Hyperspectral Imaging
Minced pork jowl meat, also called the sticking-piece, is commonly used to be adulterated in minced pork, which influences the overall product quality and safety. In this study, hyperspectral imaging (HSI) methodology was proposed to identify and visualize this kind of meat adulteration. A total of...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073906/ https://www.ncbi.nlm.nih.gov/pubmed/32041126 http://dx.doi.org/10.3390/foods9020154 |