ArticleFood science and biotechnology2022
Visualized detection of quality change of cooked beef with condiments by hyperspectral imaging technique.
Article in Food science and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Advances in Hyperspectral Imaging for Nondestructive Food Quality and Safety Detection.Foods (Basel, Switzerland) · 2026Review
- The Ability of Vibrational Spectroscopy to Analyze Holistically the Food Matrix-Moving Away from the Concept of Individual Compounds.Methods and protocols · 2026Review
- Quantitative Prediction and Kinetic Modelling for the Thermal Inactivation ofFoods (Basel, Switzerland) · 2025Article
- Quantitative analysis of tobacco blending proportions based on hyperspectral imaging and data fusion.Frontiers in plant science · 2025Article
- Monitoring the Aging and Edible Safety of Pork in Postmortem Storage Based on HSI and Wavelet Transform.Foods (Basel, Switzerland) · 2024Article
- Hyperspectral Imaging Combined with Chemometrics Analysis for Monitoring the Textural Properties of Modified Casing Sausages with Differentiated Additions of Orange Extracts.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors.
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Abstract
The heat treatment and seasoning of meat are indispensable before its consumption. In this work, the spectral characteristics of cooked meat and condiments were analysed by hyperspectral imaging (HSI) technology. The spectral reflectance of spices was significantly lower than that of meat protein, and that the spectral reflectance of protein regularly increased upon heating at 800-956 nm range. PCA pre-process and SVM models were used to predict beef moisture (
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