Classification of Beef <i>longissimus thoracis</i> Muscle Tenderness Using Hyperspectral Imaging and Chemometrics

Nowadays, the meat industry requires non-destructive, sustainable, and rapid methods that can provide objective and accurate quality assessment with little human intervention. Therefore, the present research aimed to create a model that can classify beef samples from <i>longissimus thoracis</i> musc...

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Библиографические подробности

Главные авторы:	Sara León-Ecay, Ainara López-Maestresalas, María Teresa Murillo-Arbizu, María José Beriain, José Antonio Mendizabal, Silvia Arazuri, Carmen Jarén, Phillip D. Bass, Michael J. Colle, David García, Miguel Romano-Moreno, Kizkitza Insausti
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2022-10-01
Серии:	Foods
Предметы:	meat quality texture HSI PLS-DA chemometrics
Online-ссылка:	https://www.mdpi.com/2304-8158/11/19/3105
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