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Quality Evaluation of Fresh Pork Using Visible and Near-Infrared Spectroscopy with Fiber Optics in Interactance Mode
2008
American Society of Agricultural and Biological Engineers. Transactions
The feasibility of evaluating color value, chemical components, and other physical characteristics of fresh, random thickness pork samples by visible/near-infrared (NIR) spectroscopy was determined. Wavelengths in the visible light region were used to perform calibration of color value. The correlation coefficients and RPD for CIE L*, a*, b*, hue, and chroma were 0.87 to 0.94 and 1.74 to 2.45, respectively. Wavelengths from 700 to 1100 nm were used to build the model of chemical components and
doi:10.13031/2013.24508
fatcat:ycssequivjddlouqwkyexjbmea