A Nondestructive Method for Prediction of Total Viable Count in Pork Meat by Hyperspectral Scattering Imaging

Application of biopolymers for improving the glass transition temperature of hairtail fish meat

“…TVC could be used as an index to judge microbial contamination and to predict the shelf life of food . As shown in Fig.…”

Emerging Spectroscopic and Spectral Imaging Techniques for the Rapid Detection of Microorganisms: An Overview

“…When the TVC of bacteria exceeds a certain limit, it indicates that the food may be dangerous and may cause health problems owing to the generation of toxic compounds in the food or in its eater. In recent years, the application of HSI in different spectral collection modes, including reflectance, absorbance, scattering, and light diffuse reflectance, to assess the TVC in pork (Huang and others ; Tao and Peng ), chicken (Feng and Sun ), beef (Peng and others ), and fish (Cheng and Sun ) have been investigated. A typical TVC detection using HSI technology is shown in Figure .…”

Optical Methods and Techniques for Meat Quality Inspection

“…Similarly, a combination of Lorentzian and Gompertz functions was used to extract useful information from hyperspectral imaging data to predict total viable count (TVC) in pork stored at 10°C for 1 to 15 days after slaughter (Tao and Peng, 2015). PCA was reported to extract characteristic pictures from hyperspectral images in the spectral range of 430 to 960 nm to evaluate TVC in pork meat 24 h postmortem (Huang et al, 2013b).…”