Non-Destructive Detection of Meat Quality Based on Multiple Spectral Dimension Reduction Methods by Near-Infrared Spectroscopy

The potential of four dimension reduction methods for near-infrared spectroscopy was investigated, in terms of predicting the protein, fat, and moisture contents in lamb meat. With visible/near-infrared spectroscopy at 400–1050 nm and 900–1700 nm, respectively, calibration models using partial least...

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Detalles Bibliográficos
Autores principales: Zheng, Xiaochun, Chen, Li, Li, Xin, Zhang, Dequan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858602/
https://www.ncbi.nlm.nih.gov/pubmed/36673391
http://dx.doi.org/10.3390/foods12020300

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858602/
https://www.ncbi.nlm.nih.gov/pubmed/36673391
http://dx.doi.org/10.3390/foods12020300

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