4.7 Article

An Intelligent Detector for Sensing Pork Freshness In Situ Based on a Multispectral Technique

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Agriculture, Dairy & Animal Science

Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat

B. Lebret et al.

Summary: This study considers various factors along the production chain that affect the quality of fresh pork and processed products, covering attributes such as commercial value, sensory properties, nutrition, technological properties, convenience, and societal image. The study highlights the strong interactions between primary production factors and identifies gaps in scientific knowledge. It emphasizes the need for further research to better understand the impact of specific production factors on quality attributes.

ANIMAL (2022)

Article Engineering, Chemical

Detection of frozen pork freshness by fluorescence hyperspectral image

Qibin Zhuang et al.

Summary: This study successfully achieved real-time detection of frozen pork freshness indicators without thawing using fluorescence hyperspectral imaging. By selecting key fluorescence wavelengths, the model performance was better than visible/near-infrared imaging methods.

JOURNAL OF FOOD ENGINEERING (2022)

Article Food Science & Technology

Improving TVB-N prediction in pork using portable spectroscopy with just-in-time learning model updating method

Fan Zhang et al.

Summary: This study proposed a model updating method based on just in-time learning (JITL) to improve the predictive performance of near infrared spectroscopy (NIR) models for non-destructive prediction of total volatile basic nitrogen (TVB-N) in pork. The results showed that the models updated with the JITL approach achieved high predictive performance on new independent batches, making NIR spectroscopy a preferred choice for assessing quality features in pork meat.

MEAT SCIENCE (2022)

Article Chemistry, Applied

UV-fluorescence imaging for real-time non-destructive monitoring of pork freshness

Qibin Zhuang et al.

Summary: This study developed a cost-effective fluorescence imaging system to monitor pork freshness indicators during chilled storage. Partial least squares regression models were established using fluorescence images and color features to predict TVB-N, TVC, and pH values for pork. Combining fluorescence and color imaging improved the predictive ability of the models.

FOOD CHEMISTRY (2022)

Article Food Science & Technology

US perspective: Meat demand outdoes meat avoidance

Glynn T. Tonsor et al.

Summary: Despite some individuals choosing to avoid meat consumption, the majority of Americans still enjoy meat and there has been a significant increase in meat demand in recent years. Taste, freshness, and safety play critical roles in protein purchasing decisions.

MEAT SCIENCE (2022)

Article Plant Sciences

Research hotspots and frontiers in agricultural multispectral technology: Bibliometrics and scientometrics analysis of the Web of Science

Yali Zhang et al.

Summary: Multispectral technology has a wide range of applications in agriculture, allowing for quick, accurate, and efficient determination of key information during crop production. Research hotspots in agricultural multispectral technology include remote sensing, imaging technology, environmental science, and ecology. The USDA is the leading institution in terms of research literature and citations, while Mtanga is the most prolific author. Further development can be carried out in areas such as multi-device synergy, spectral fusion, airborne equipment improvement, and real-time image processing technology.

FRONTIERS IN PLANT SCIENCE (2022)

Article Horticulture

Rapid Identification of Apple Maturity Based on Multispectral Sensor Combined with Spectral Shape Features

Mengsheng Zhang et al.

Summary: A portable VIS/NIR analysis device prototype based on a multispectral sensor was developed for the detection of apple maturity. The use of spectral shape features for preprocessing and model establishment improved the prediction accuracy.

HORTICULTURAE (2022)

Article Automation & Control Systems

Comparison of a novel PLS1-DA, traditional PLS2-DA and assigned PLS1-DA for classification by molecular spectroscopy

Yangming Huang et al.

Summary: The study introduces a novel PLS-DA strategy, showing its superior performance in multi-class problems, especially in NIR and Raman spectral datasets. The method achieves high prediction accuracy through selecting representative samples and building qualitative models.

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2021)

Article Food Science & Technology

Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model

Tuo Leng et al.

Summary: The study established quantitation models of near infrared diffuse reflectance spectroscopy using PLS regression and SVR to predict TVB-N content in beef and pork. Results showed that the PLS model based on raw spectra had excellent prediction performance, while the SVR model showed inferior quantitative predictive ability. Further analysis suggested that amino bond containing compounds and lipid played important roles in the development of PLS models for TVB-N. The study demonstrated the potential of using NIR spectroscopy and PLS for prediction of TVB-N in beef and pork.

MEAT SCIENCE (2021)

Review Food Science & Technology

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Alaa El-Din A. Bekhit et al.

Summary: The use of total volatile basic nitrogen (TVB-N) as a freshness marker for different meat types is still lacking understanding and consistent recommendations. The current research has not adequately addressed the mechanisms behind TVB-N generation and its association with meat freshness. Further studies and investigations are needed to establish more accurate and reliable freshness indicators for various meat types.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Food Science & Technology

Non-destructive Near Infrared Spectroscopy for the labelling of frozen Iberian pork loins

J. M. Caceres-Nevado et al.

Summary: This study compared the performance of two different Near Infrared Spectroscopy instruments for the detection of fresh and frozen-thawed acorns-fed Iberian pig loins, showing that the models developed had a high discriminant ability.

MEAT SCIENCE (2021)

Article Engineering, Electrical & Electronic

Development of an Optical Smart Portable Instrument for Fruit Quality Detection

Sadjad Abasi et al.

Summary: A portable optical instrument was developed for real-time non-destructive determination of fruit ripeness, specifically targeting apple ripeness based on various factors. The instrument used a range of optical point sources and optical sensors, along with an Arduino board for signal processing and control. A classification model was created using the decision tree method to effectively classify ripe and unripe apples based on internal quality, showing promising results in fruit ripeness estimation.

IEEE TRANSACTIONS ON INSTRUMENTATION AND MEASUREMENT (2021)

Article Food Science & Technology

The effect of different degrees of superchilling on shelf life and quality of pork during storage

Daming Ding et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

Article Agronomy

Rapid and low-cost detection of moldy apple core based on an optical sensor system

Long Li et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2020)

Article Agriculture, Multidisciplinary

A cost-effective on-site milk analyzer based on multispectral sensor

Biao Yang et al.

COMPUTERS AND ELECTRONICS IN AGRICULTURE (2020)

Article Agriculture, Multidisciplinary

A portable, low-cost and sensor-based detector on sweetness and firmness grades of kiwifruit

Biao Yang et al.

COMPUTERS AND ELECTRONICS IN AGRICULTURE (2020)

Review Agriculture, Dairy & Animal Science

BIOSENSORS IN EVALUATION OF QUALITY OF MEAT AND MEAT PRODUCTS - A REVIEW

Barbara Sionek et al.

ANNALS OF ANIMAL SCIENCE (2020)

Article Physics, Multidisciplinary

Meat freshness revealed by visible to near-infrared spectroscopy and principal component analysis

Motahareh Peyvasteh et al.

JOURNAL OF PHYSICS COMMUNICATIONS (2020)

Article Food Science & Technology

Development of a novel colorimetric food package label for monitoring lean pork freshness

Hui-zhi Chen et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Review Chemistry, Analytical

Recent chemometrics advances for foodomics

Marta Bevilacqua et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2017)

Article Biotechnology & Applied Microbiology

Bacterial populations and the volatilome associated to meat spoilage

Annalisa Casaburi et al.

FOOD MICROBIOLOGY (2015)

Review Food Science & Technology

Hyperspectral imaging technology for rapid detection of various microbial contaminants in agricultural and food products

Hong-Ju He et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Article Food Science & Technology

NIR hyperspectral imaging as non-destructive evaluation tool for the recognition of fresh and frozen-thawed porcine longissimus dorsi muscles

Douglas F. Barbin et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)

Article Engineering, Chemical

Feasibility of Vis/NIR spectroscopy for detection of flaws in hazelnut kernels

Roberto Moscetti et al.

JOURNAL OF FOOD ENGINEERING (2013)

Review Biotechnology & Applied Microbiology

A review of aerobic and psychrotrophic plate count procedures for fresh meat and poultry products

JM Jay

JOURNAL OF FOOD PROTECTION (2002)